Red Wine Pan Sauce with Mustard and Thyme

Name: Red Wine Pan Sauce with Mustard and Thyme
Yield: Serves 4 (Makes about 1/2 cup, enough to sauce 4 steaks)
Ingredients: 2 , medium shallots, minced (about 1/4 cup); 2 teaspoons, brown sugar; 1/2 cup, dry red wine, such as Cabernet Sauvignon; 1/2 cup, low-sodium chicken broth; 1 , bay leaf; 1 tablespoon, balsamic vinegar; 1 teaspoon, Dijon mustard; 3 tablespoons, unsalted butter, cut into 6 pieces; 1 teaspoon, minced fresh thyme leaves

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Appears in Cook's Illustrated September/October 2000

Beef

Quick

Sauces

A quick pan sauce to serve with pan-seared steaks.

SERVES4 (Makes about 1/2 cup, enough to sauce 4 steaks)

TIME20 minutes

Red Wine Pan Sauce with Mustard and Thyme

WHY THIS RECIPE WORKS

For a pan-seared steak recipe with a full-bodied, complex steak sauce, we cooked the steaks in a high-quality, heavy pan, reducing the heat to prevent burning and moving the steaks only once. By adding a few extra ingredients to the traditi...

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