Categories: Steak

Ingredients

• Drippings from 1 to 2 pan-fried steaks
• 1 teaspoon fresh thyme leaves
• 1 small shallot, minced
• 1/2 cup dry white wine or broth
• 1 teaspoon Dijon mustard
• 1 tablespoon cold unsalted butter

Directions

1. Drain the fat, but don’t clean the pan: While your steaks are resting, pour off the fat from cooking and any aromatics that were cooked with the steak, but do not wipe the pan clean.
2. Cook the shallot and thyme: Return the pan to medium heat and add the shallot and thyme and cook until fragrant and the shallot has softened.
3. Deglaze the pan: Add the wine or broth and scrape the browned bits off the bottom of the pan with a wooden spoon or whisk. Cook until the liquid reduces slightly, about 1 minute.
4. Add the mustard and butter: Whisk in the mustard and remove the pan from the heat. Vigorously whisk in the cold butter until thickened.
5. Serve: Slice the steak and serve with the pan sauce.

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