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.
Ingredients
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5 tablespoons cold unsalted butter
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2 beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4-inch thick)
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1/3 cup dry red wine or apple juice
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1/4 cup reduced-sodium beef broth
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2 tablespoonos finely chopped shallots or 1 clove garlic, minced
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1 tablespoon whipping cream (no substitutes)
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Salt
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White pepper
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).
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 information
Calories 654, Total Fat 45 g, Saturated Fat 25 g, Monounsaturated Fat 14 g, Polyunsaturated Fat 2 g, Cholesterol 199 mg, Sodium 325 mg, Carbohydrate 3 g, Total Sugar 1 g, Fiber 0 g, Protein 53 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 4%, Iron 25%. Exchanges: Lean Meat 7, Fat 6.
Percent Daily Values are based on a 2,000 calorie diet
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