Cognac and Mustard Pan Sauce
By America's Test KitchenPublished on October 5, 2011
Time
20 minutes
Yield
Serves 4 (Makes about 1/2 cup, enough to sauce 4 steaks)
Ingredients
2 medium shallots, minced (about ¼ cup)1 teaspoon brown sugar ¼ cup Cognac ¾ cup low-sodium chicken broth 1 tablespoon lemon juice from 1 lemon1 tablespoon plus 1 teaspoon whole grain mustard 3 tablespoons unsalted butter, cut into 6 pieces2 teaspoons minced fresh tarragon leaves
Instructions
- Follow related recipe for Pan-Seared Steaks. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add cognac and broth; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes. Add lemon juice and mustard; cook to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add tarragon and season to taste with salt and pepper; spoon over steaks and serve immediately.
Time
20 minutesYield
Serves 4 (Makes about 1/2 cup, enough to sauce 4 steaks)Ingredients
2 medium shallots, minced (about ¼ cup)
1 teaspoon brown sugar
¼ cup Cognac
¾ cup low-sodium chicken broth
1 tablespoon lemon juice from 1 lemon
1 tablespoon plus 1 teaspoon whole grain mustard
3 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons minced fresh tarragon leaves
Test Kitchen Techniques
Ingredients
2 medium shallots, minced (about ¼ cup)
1 teaspoon brown sugar
¼ cup Cognac
¾ cup low-sodium chicken broth
1 tablespoon lemon juice from 1 lemon
1 tablespoon plus 1 teaspoon whole grain mustard
3 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons minced fresh tarragon leaves
Test Kitchen Techniques
Ingredients
2 medium shallots, minced (about ¼ cup)
1 teaspoon brown sugar
¼ cup Cognac
¾ cup low-sodium chicken broth
1 tablespoon lemon juice from 1 lemon
1 tablespoon plus 1 teaspoon whole grain mustard
3 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons minced fresh tarragon leaves
Test Kitchen Techniques
Why This Recipe Works
For a pan-seared steak recipe with a full-bodied, complex steak sauce, we cooked the steaks in a high-quality, heavy pan, reducing the heat to prevent burning and moving the steaks only once. By adding a few extra ingredients to the traditional trio of wine or brandy, stock, and butter, we transformed canned stock into a luxurious, refined sauce for our meat.
Instructions
- Follow related recipe for Pan-Seared Steaks. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add cognac and broth; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes. Add lemon juice and mustard; cook to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add tarragon and season to taste with salt and pepper; spoon over steaks and serve immediately.
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