Mustard-Cream Pan Sauce

By kscribner

Ingredients

• 1 medium shallot , minced (about 3 tablespoons)
• 2 tablespoons dry white wine
• 1/2 cup low-sodium chicken broth
• 6 tablespoons heavy cream
• 3 tablespoons whole-grain Dijon mustard

Preparation

Step 1

After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.