Pan Sauce with Steak

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.

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3.5 by 3 people

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  • Makes: 2 servings
  • Serving Size: 1/8 cup
  • Start to Finish: 20 mins

Pan Sauce with Steak

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. 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.
  2. 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.
  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 immediately. Makes 2 servings (about 1/4 cup sauce).

From the Test Kitchen

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.

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Nutrition Facts (Pan Sauce with Steak)

  • Per serving:
  • 654 kcal ,
  • 45 g fat
  • (25 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 199 mg chol. ,
  • 325 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 53 g pro.
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