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Ingredients
- 4 tbsp butter - divided
- 1/2 cup pllus 1 tbsp chopped shallots
- 1/2 cup dry white wine
- 2 cups chicken stock or broth
- 1 cup beef stock or broth
- 1 tbs coarse-grained mustard
Details
Servings 2
Preparation
Step 1
1. Melt 2 tbsp butter in heavy medium saucepan over medium-high heat.
2. Add 1/2 cup shallots and sauté 4 minutes.
3. Add wine and boil 1 minute.
4. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. Set aside.
5. When steaks are cooked, add sauce to the skillet and bring to boil, scraping up browned bits.
6. Mix in mustard.
7. Remove from heat and whisk in 2 tbsp butter.
8. Pour over steaks and serve.
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