Tequila-Poblano Pan Sauce for Pan-Seared Steak

Name: Tequila-Poblano Pan Sauce for Pan-Seared Steak
Yield: Serves 4 (Makes 2/3 cup)
Ingredients: 1 , small shallot, minced (about 1 tablespoon); 1 , poblano chile, seeded and diced (about 1/3 cup); 1/2 teaspoon, ground cumin; 1/2 cup, tequila (white), divided; 1/2 cup, low-sodium chicken broth; 1 tablespoon, fresh lime juice; 3 tablespoons, cold unsalted butter, cut into small chunks and refrigerated until called for; 1 tablespoon, chopped fresh cilantro leaves

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Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

Quick

Sauces

Both the tequila and poblano give this pan sauce a southwestern flair.

SERVES4 (Makes 2/3 cup)

TIME25 minutes

Tequila-Poblano Pan Sauce for Pan-Seared Steak

WHY THIS RECIPE WORKS

The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed...

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