Cognac and Mustard Pan Sauce

Name: Cognac and Mustard Pan Sauce
Yield: Serves 4 (Makes about 1/2 cup, enough to sauce 4 steaks)
Cuisine: French
Ingredients: 2 , medium shallots, minced (about 1/4 cup); 1 teaspoon, brown sugar; 1/4 cup, Cognac; 3/4 cup, low-sodium chicken broth; 1 tablespoon, lemon juice from 1 lemon; 1 tablespoon plus 1 teaspoon, whole grain mustard; 3 tablespoons, unsalted butter, cut into 6 pieces; 2 teaspoons, minced fresh tarragon leaves

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Appears in Cook's Illustrated September/October 2000

French

Beef

Sauces

Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?

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

TIME20 minutes

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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