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5
tablespoons cold unsalted butter
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2
beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4-inch thick)
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1/3
cup dry red wine or apple juice
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1/4
cup reduced-sodium beef broth
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2
tablespoons finely chopped shallots or 1 clove garlic, minced
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1
tablespoon whipping cream (no substitutes)
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Salt
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White pepper
1. Heat a large skillet (if possible do not use nonstick skillet) over medium high heat. Add 1 tablespoon of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (steaks will continue to cook as they stand). Transfer to a serving platter; cover tightly with foil to keep warm. Drain fat from skillet.
2. Add the 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 until liquid is reduced to approximately 2 tablespoons (3 to 4 minutes). 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 immediately. Makes 2 servings (about 1/4 cup sauce).
- Variation Flavor Variations:Stir 1 teaspoon snipped fresh thyme, tarragon or oregano with the shallots.Stir 1/2 teaspoon Dijon-style mustard in with the shallots.Stir 1/2 teaspoon balsamic vinegar into the finished sauce.Stir 1/2 teaspoon capers into the finished sauce.
- Variation Pan Sauce Variations:Use dry white wine and reduced sodium chicken broth in place of the red wine and beef broth; or use apple juice in place of the wine.
- 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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