Usually, when I think of blueberries, I think of muffins, pie and Blueberry Morning - a cereal I was obsessed with from ages nine through 12. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops and wild game with this juicy, surprisingly balanced pan sauce.
When I first started cooking for myself and others, I considered a steak dinner to be the epitome of sophisticated adult-ness, especially when served with an aggressively tannic bottle of red wine. I wasn't bad at making the meal, but one element always eluded me: The freaking pan sauce.
Thin, watery sauces are just plain unappealing, but they aren't quite the disaster they seem. To thicken up as sad sauce, you just need butter, cornstarch and time.
Store-bought broths and stocks are certainly convenient, but they lack the silky texture and mouthfeel that you get from simmering bones for hours on end, extracting all of that wonderful collagen. To make the box stuff taste and feel more homemade, just add a little gelatin.
