Mustard Cream Pan Sauce

Name: Mustard Cream Pan Sauce
Yield: Serves 4 (Makes enough sauce for 4 steaks)
Ingredients: 1 tablespoons, unsalted butter, chilled; 1 , shallot, minced; 1/2 cup, red wine; 1 teaspoon, brown sugar; 1/2 cup, low-sodium beef broth; 1/4 teaspoon, minced fresh tarragon; 2 tablespoons, heavy cream; 1 tablespoon, Dijon mustard (or whole-grain)

2 comments

Appears in Cook's Country February/March 2009

Sauces

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.

SERVES4 (Makes enough sauce for 4 steaks)

TIME20 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 Mustard Cream Pan Sauce we reduced it with a scant amount of sugar before adding the ...

This is a members' feature.