Name: Red Wine Sauce for Pan-Seared Steaks
Total time: PLACEHOLDER
Ingredients: 1 small carrot peeled and chopped fine (about 2 tablespoons); 1 small shallot, minced (about 2 tablespoons ); 2 medium white mushroom chopped fine (about 3 tablespoons); 1 bay leaf; 6 parsley stems; 1 cup red wine; 1 medium shallot minced (about 2 tablespoons); 1/2 cup low-sodium chicken broth; 1/2 cup low-sodium beef broth; 3 tablespoons unsalted butter, cut into 6 pieces; 1/2 teaspoon fresh thyme leaves

Before You Begin

Start cooking the steaks when the wine has almost finished reducing, then keep the steaks warm on a plate in a 200-degree oven as you make the pan sauce. Use a smooth, -medium-bodied, fruity wine, preferably made from a blend of grapes, such as a Côtes du Rhône.

Instructions

for red wine reduction

Heat carrot, shallot, mushrooms, bay leaf, parsley, and wine in 12-inch nonstick skillet over low heat; cook, without simmering (liquid should be steaming but not bubbling) until entire mixture reduces to 1 cup, 15 to 20 minutes. Strain through fine-mesh strainer and return liquid (about ½ cup) to clean skillet. Continue to cook over low heat, without simmering, until liquid is reduced to 2 tablespoons, 15 to 20 minutes. Transfer reduction to bowl.

for the sauce

Follow recipe for Pan-Seared Steaks, transferring plate with steaks to 200-degree oven to keep warm. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallot and cook over low heat until softened, about 1 minute. Turn heat to high; add chicken and beef broths. Bring to a boil, scraping up browned bits on pan bottom with wooden spoon until liquid is reduced to 2 tablespoons, about 6 minutes. Turn heat to medium-low, gently whisk in reserved wine reduction and any accumulated juices from plate with steaks. Whisk in butter, one piece at a time, until melted and sauce is thickened and glossy; add thyme and season with salt and pepper. Spoon sauce over steaks and serve immediately.