Red-Wine Mushroom Pan Sauce - ATK

By norsegal8

Prepare all ingredients for the pan sauce while the steaks are in the oven.

Ingredients

• 1 tablespoon vegetable oil
• 8 ounces button mushrooms, trimmed and sliced thin (about 3 cups)
• 1 small shallot, minced (about 1 1/2 tablespoons)
• 1 cup dry red wine
• 1/2 cup low-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons cold unsalted butter, cut into 4 pieces
• 1 teaspoon minced fresh thyme leaves
• Salt and ground black pepper

Details

Servings 1

Preparation

Step 1

Pour off any fat from skillet in which steaks were cooked. Heat oil over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar, mustard, and any juices from resting steaks; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.