Basic Red Wine Pan Sauce
(from Bethany’s recipe box)
Makes enough sauce for 4 steaks
Use low-sodium broth and unsalted butter in this recipe or the reduced sauce may be too salty. See related content for a Cooking Lesson on pan-searing steak.
Source: Cook's Country February/March 2009 (CC and CI collection)
Ingredients
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 1 shallot, minced
- 1/2 cup red wine
- 1 teaspoon brown sugar
- 1/2 cup low-sodium beef broth
- 1/4 teaspoon fresh thyme, minced
- Salt and pepper
Directions
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COOK AROMATICS Once steaks are cooked, transfer them to platter, tent with foil, and pour off excess fat from skillet. Melt 1 tablespoon butter in empty skillet over medium-low heat. Cook shallot until softened, about 2 minutes.
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REDUCE LIQUIDS Add wine and sugar to skillet and simmer over medium heat, scraping up any browned bits, until reduced to about 1 tablespoon, about 3 minutes. Add broth and any juices on plate with resting steaks and simmer until liquid is reduced to 1/3 cup, about 3 minutes.
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ADD FLAVORINGS Off heat, whisk in thyme and remaining 3 tablespoons butter. Season with salt and pepper. Spoon sauce over steaks.