Red Wine-Mushroom Pan Sauce

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Appears in Cook's Illustrated May/June 2007

    

A quick sauce to accompany pan-seared steak.

SERVES 4 (Makes about 1 cup)

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WHY THIS RECIPE WORKS

A nicely charred thick-cut steak certainly looks appealing. But cutting into the steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. We wanted ...

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