Boursin-Parsley Pan Sauce
Stop! Don't wash that pan! Use the browned bits stuck to the skillet to create a restaurant-quality sauce in less than 10 minutes.
WHY THIS RECIPE WORKS
The first step was to pour off the fat from the steaks before building the sauce; otherwise it would be greasy. To draw out the flavors of red wine in our Boursin-Parsley Pan Sauce we reduced it with a scant amount of sugar before adding th...