Name: Mustard-Cream Pan Sauce
Total time: 15 min
Ingredients: 1 medium shallot , minced (about 3 tablespoons); 2 tablespoons dry white wine; 1/2 cup low-sodium chicken broth; 6 tablespoons heavy cream; 3 tablespoons whole-grain Dijon mustard

Why This Recipe Works

To find the best inexpensive steaks—priced under $6.99 per pound—that would deliver solid beefy flavor and tender texture for our pan-seared steak recipe, we started with 12 different cuts and cooked them as we would any steak, creating a nice sear on both sides without overcooking or allowing the fond to burn. We tried a variety of preparation methods—salting, aging, tenderizing, marinating—but none really improved flavor and texture. In the end, only two cuts earned favored status and a place on the ingredient list in our pan-seared inexpensive steak recipe: boneless shell sirloin steak (a.k.a. top butt) and flap meat steak (a.k.a. sirloin tips).

Instructions

After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.