Madeira Pan Sauce with Mustard and Anchovies - ATK

By norsegal8

If you do not have Madeira on hand, sherry makes a fine substitute.

Ingredients

• 1 large shallot, minced (about 3 tablespoons)
• 1 cup Madeira or sherry
• 2 anchovy fillets, minced to paste (about 1 teaspoon)
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 3 tablespoons unsalted butter, softened
• Salt and ground black pepper

Details

Servings 1

Preparation

Step 1

After transferring steaks to oven, set skillet over medium-low heat; add shallot and cook, stirring constantly, until softened, about 1 minute. Add Madeira; increase heat to high, and scrape pan bottom with wooden spoon to loosen browned bits. Simmer until liquid is reduced to about 1/3 cup, 6 to 8 minutes. (If steaks are not yet out of oven, set skillet off heat and wait for steaks to come out of oven and rest for 2 minutes before proceeding.) Add accumulated juices from baking sheet and reduce liquid 1 minute longer. Off heat, whisk in anchovies, parsley, thyme, mustard, lemon juice, and butter until butter has melted and sauce is slightly thickened. Season with salt and pepper to taste, spoon sauce over steaks, and serve immediately.