Mustard Cream Pan Sauce for Steak

By KSmitherman

Ingredients

• 4 enough sauce for 4 steaks
• 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
• 1 1 1 tablespoons unsalted butter, chilled
• 1 1 1 shallot, minced
• 1/2 1/2 1/2 cup red wine1 teaspoon brown sugar1/2 cup low-sodium beef broth1/4 teaspoon minced fresh tarragon2 tablespoons heavy cream1 tablespoon Dijon mustard (or whole-grain)
• Salt and pepper

Details

Adapted from cookscountry.com

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 tarragon, cream, and mustard. Season with salt and pepper. Spoon sauce over steaks