Red Wine Pan Sauce with Mustard and Thyme
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)2 teaspoons brown sugar ½ cup dry red wine, such as Cabernet Sauvignon½ cup low-sodium chicken broth 1 bay leaf 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 3 tablespoons unsalted butter, cut into 6 pieces1 teaspoon minced fresh thyme 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 wine, broth, and bay leaf; 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. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce 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)
2 teaspoons brown sugar
½ cup dry red wine, such as Cabernet Sauvignon
½ cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Ingredients
2 medium shallots, minced (about ¼ cup)
2 teaspoons brown sugar
½ cup dry red wine, such as Cabernet Sauvignon
½ cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Ingredients
2 medium shallots, minced (about ¼ cup)
2 teaspoons brown sugar
½ cup dry red wine, such as Cabernet Sauvignon
½ cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon minced fresh thyme 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 wine, broth, and bay leaf; 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. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.
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