Steak with Pan Sauce
Sumptuous steak is topped with an irresistible pan sauce using red wine, beef broth, and shallots.
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 tablespoons 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 over medium-high heat (if possible do not use a nonstick skillet). Add 1 tablespoon of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (145 degree F). Transfer steaks to a platter; cover with foil to keep warm (steaks will continue to cook as they stand). Drain fat from skillet.
2
Add 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 about 3 to 4 minutes or until liquid is reduced to about 2 tablespoons. 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 sauce at once over meat.
4
Makes 2 servings
5
Pan Sauce Flavor Variations: Stir in 1 teaspoon snipped fresh thyme, tarragon, or oregano with the shallots. Stir in 1/2 teaspoon Dijon-style mustard with the shallots. Stir 1/2 teaspoon balsamic vinegar into the finished sauce. Stir 1/2 teaspoon capers into the finished sauce.
Nutrition Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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