Steak with Pan Sauce

Sumptuous steak is topped with an irresistible pan sauce using red wine, beef broth, and shallots.

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20 users rated this recipe an average rating of 3.5
  • 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
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)
    Per serving:
  • 654 kcal cal.,
  • 45 g fat
  • (25 g sat. fat,
  • 2 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 199 mg chol.,
  • 325 mg sodium,
  • 3 g carb.,
  • 1 g sugar,
  • 53 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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