I am wondering if anyone has suggestions for getting a decent fond for pan sauce preparation without actually cooking the main meat in a pan. I have gotten pretty good at making a brandy+beef stock+shallots+fond+butter pan sauce for my steaks and I'm very happy with it. The only problem is that I need a decent fond and I prefer to grill my steaks (for which the sauce is made).
Can i use leftover raw ground beef to get a decent fond in my pan, and would it taste much different than using steak (or steak scraps)?
Thanks for any help you can give.
Here's a link to the recipe I've been using for a long time http://www.foodnetwork.com/recipes/in...