Steak with Pan Sauce

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Steak with Pan Sauce
Makes: 2 servings
Start to Finish: 20 mins
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Steak with Pan Sauce
Ingredients
  • 5
    tablespoons cold unsalted butter
  • 2
    beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4 inch thick
  • 1/3
    cup dry red wine or apple juice
  • 1/4
    cup reduced-sodium beef broth
  • 2
    tablespoons finely chopped shallots or 1 clove garlic, minced
  • 1
    tablespoon whipping cream (no substitutes)
  • Salt
  • White pepper
Directions

1. Heat a large skillet over medium-high heat (if possible do not use a nonstick skillet). Add 1 tablespoon of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (145 degree F). Transfer steaks to a platter; cover with foil to keep warm (steaks will continue to cook as they stand). Drain fat from skillet.

2. Add wine, broth, and shallots to the hot skillet. Using a wire whisk, stir and scrape the bottom of the pan to remove browned bits . Continue to cook over medium heat about 3 to 4 minutes or until liquid is reduced to about 2 tablespoons. Reduce heat to medium low.

3. Stir in cream, then remaining butter, 1 tablespoon at a time, whisking until butter is melted and sauce has thickened slightly. Season to taste with salt and white pepper. Serve sauce at once over meat.

4. Makes 2 servings

From the Test Kitchen
  • Variation Pan Sauce Flavor Variations:Stir in 1 teaspoon snipped fresh thyme, tarragon, or oregano with the shallots.Stir in 1/2 teaspoon Dijon-style mustard with the shallots.Stir 1/2 teaspoon balsamic vinegar into the finished sauce.Stir 1/2 teaspoon capers into the finished sauce.
Nutrition Facts (Steak with Pan Sauce)
  • Servings Per Recipe 2,
  • Calories 654,
  • Protein (gm) 53,
  • Carbohydrate (gm) 3,
  • Fat, total (gm) 45,
  • Cholesterol (mg) 199,
  • Saturated fat (gm) 25,
  • Monosaturated fat (gm) 14,
  • Polyunsaturated fat (gm) 2,
  • Sugar, total (gm) 1,
  • Vitamin A (IU) 1361,
  • Vitamin C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 20,
  • Cobalamin (Vit. B12) (µg) 5,
  • Sodium (mg) 325,
  • Potassium (mg) 874,
  • Calcium (DV %) 40,
  • Iron (DV %) 5,
  • Lean Meat () 7,
  • Fat () 6,
  • Percent Daily Values are based on a 2,000 calorie diet
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