Pan Sauce With Steak

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

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

Recipe

• 1 heat a large skillet over medium-high heat (if possible do not use a nonstick skillet).
• 2 add 1 tablespoon of the butter; reduce to medium.
• 3 cook steaks about 3 minutes per side or until medium rare (145 degrees).
• 4 transfer steaks to a platter; cover with foil to keep warm (steak will continue to cook as they stand).
• 5 drain fat from skillet.
• 6 add wine, broth and shallots to the hot skillet.
• 7 using a wire whisk stir and scrape the bottom pan to remove browned bits.
• 8 continue to cook over medium heat about 3 to 4 minutes or until liquid is reduced to about 2 tbls.
• 9 reduce heat to medium low.
• 10 stir in whipping cream, then remaining butter, 1 tbls at a time, whisking until butter is melted and sauce has thinkened slightly.
• 11 season to taste with salt and pepper. serve sauce at once over meat.
• 12 makes about 1/4 cup sauce.