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 25 mins
Steak with Pan Sauce
Ingredients
  • 2  beef steaks, such as top loin, rib eye, or tenderloin, cut about 3/4 inch thick
  • 5  tablespoons  cold unsalted butter
  • 1/3  cup  dry red wine or apple juice
  • 1/4  cup  reduced-sodium beef broth
  • 2  tablespoons  finely chopped shallot or 1 clove garlic, minced
  • 1  tablespoon  whipping cream (no substitutes)
  •  Salt
  •  White pepper
Directions

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)
  • Servings Per Recipe 2,
  • cal. (kcal) 668,
  • Fat, total (g) 57,
  • chol. (mg) 182,
  • sat. fat (g) 30,
  • carb. (g) 3,
  • Monosaturated fat (g) 19,
  • Polyunsaturated fat (g) 2,
  • pro. (g) 28,
  • vit. A (IU) 1069,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 283,
  • Potassium (mg) 466,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Medium-Fat Meat () 4,
  • Fat () 8,
  • 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