Horseradish-Chive Cream Sauce
Appears in Cook's Country February/March 2009
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 Horseradish-Chive Cream Sauce we reduced it with a scant amount of sugar before addin...