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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Pan Sauce with Steak
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Directions
- 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).
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.
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.