Ingredients Jump to Instructions ↓

  1. 5 tablespoons cold unsalted butter

  2. 2 beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4 inch thick 1/3 cup dry red wine or apple juice

  3. 1/4 cup reduced-sodium beef broth

  4. 2 tablespoons finely chopped shallots or 1 clove garlic, minced

  5. 1 tablespoon whipping cream (no substitutes) Salt White pepper

Instructions Jump to Ingredients ↑

  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.


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