Basic Red Wine Pan Sauce

(from 226-2tone’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) (from RecipeThing user Bethany)

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

  1. 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.

  2. 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.

  3. ADD FLAVORINGS Off heat, whisk in thyme and remaining 3 tablespoons butter. Season with salt and pepper. Spoon sauce over steaks.

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