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)
- 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.
- 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.
- 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