Pan Sauce with Steak

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.

by 2  people
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Sauces, Steak
Recipe from Better Homes and Gardens
SERVINGS
2
SERVING SIZE
1/8 cup
TOTAL TIME
20 mins

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.

Pan Sauce with Steak
SERVINGS
2
SERVING SIZE
1/8 cup
TOTAL TIME
20 mins
by 2  people
add your rating
add a comment

Related Categories:

Sauces, Steak
Ingredients
  • 5   tablespoons cold unsalted butter
  • 2   beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4-inch thick)
  • 1/3  cup dry red wine or apple juice
  • 1/4  cup reduced-sodium beef broth
  • 2   tablespoons finely chopped shallots or 1 clove garlic, minced
  • 1   tablespoon whipping cream (no substitutes)
  •  Salt
  •  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).

Variation

  • 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.

Variation

  • 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

Per Serving: cal. (kcal) 654, Fat, total (g) 45, chol. (mg) 199, sat. fat (g) 25, carb. (g) 3, Monosaturated fat (g) 14, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 1, pro. (g) 53, vit. A (RE) 0, vit. A (IU) 1360.53, vit. C (mg) 0.59, Thiamin (mg) 0.13, Riboflavin (mg) 0.36, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.55, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 5, sodium (mg) 325, Potassium (mg) 874, calcium (mg) 40.39, iron (mg) 4.5, Lean Meat () 7, Fat () 6, Percent Daily Values are based on a 2,000 calorie diet
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