SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Steak with Pan Sauce

Makes: 2 servings
Start to Finish 20 mins
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 KitchenPan 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)
  • Servings Per Recipe 2,
  • cal. (kcal) 654,
  • Fat, total (g) 45,
  • chol. (mg) 199,
  • sat. fat (g) 25,
  • carb. (g) 3,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 2,
  • sugar (g) 1,
  • pro. (g) 53,
  • vit. A (IU) 1361,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 325,
  • Potassium (mg) 874,
  • calcium (mg) 40,
  • iron (mg) 5,
  • Lean Meat () 7,
  • Fat () 6,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe