Steak with Pan Sauce

  • Makes: 2 servings
  • Start to Finish: 25 mins
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Steak with Pan Sauce
beef steaks, such as top loin, rib eye, or tenderloin, cut about 3/4 inch thick
tablespoons cold unsalted butter
cup dry red wine or apple juice
cup reduced-sodium beef broth
tablespoons finely chopped shallot or 1 clove garlic, minced
tablespoon whipping cream (no substitutes)
White pepper
  1. Trim fat from steaks. 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 degrees F). Transfer steaks to a platter. Cover with foil; let stand for 5 minutes while preparing sauce.
  2. Drain fat from skillet. Add wine, beef broth, and shallot to the hot skillet. Using a wire whisk, stir and scrape up any browned bits in the bottom of the skillet. Cook over medium heat for 3 to 4 minutes or until liquid is reduced to about 2 tablespoons. Reduce heat to medium-low.
  3. Stir in cream; stir in the remaining 4 tablespoons 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 over steak.
Nutrition Facts (Steak with Pan Sauce)
    Per serving:
  • 668 kcal cal.,
  • 57 g fat
  • (30 g sat. fat,
  • 2 g polyunsaturated fat,
  • 19 g monounsatured fat),
  • 182 mg chol.,
  • 283 mg sodium,
  • 3 g carb.,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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