Rosemary-Gorgonzola Pan Sauce

By lorik

Use low-sodium broth and unsalted butter in this recipe or the reduced sauce may be too salty. See related content for a Cooking Lesson on pan-searing steak.

Ingredients

• Makes enough for 4 steaks
• 2 tablespoons unsalted butter, cut into 2 pieces and chilled
• 1 shallot, minced
• 1/2 cup red wine
• 1 teaspoon brown sugar
• 1/2 cup low-sodium beef broth
• 1/4 teaspoon minced rosemary
• 2 tablespoons Gorgonzola cheese, crumbled
• Salt and pepper

Preparation

Step 1

1. COOK AROMATICS Once steaks are cooked, transfer them to platter, tent with foil, and pour off excess fat from skillet. Melt 1 tablespoon butter in empty skillet over medium-low heat. Cook shallot until softened, about 2 minutes.

2. REDUCE LIQUIDS Add wine and sugar to skillet and simmer over medium heat, scraping up any browned bits, until reduced to about 1 tablespoon, about 3 minutes. Add broth and any juices on plate with resting steaks and simmer until liquid is reduced to 1/3 cup, about 3 minutes.

3. ADD FLAVORINGS Off heat, whisk in rosemary and Gorgonzola. Season with salt and pepper. Spoon sauce over steaks.