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

5. 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.