Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

For a sauce option to serve with sauteed chicken breasts rather than beef, substitute dry white wine and reduced-sodium broth for the red wine and beef broth.

Source: Better Homes and Gardens


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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).

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.

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.

Nutrition Facts

654 calories; fat 45g; cholesterol 199mg; saturated fat 25g; carbohydrates 3g; mono fat 14g; poly fat 2g; sugars 1g; protein 53g; vitamin a 1360.5IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 7.5mg; vitamin b6 0.6mg; folate 20.2mcg; vitamin b12 5mcg; sodium 325mg; potassium 874mg; calcium 40.4mg; iron 4.5mg.