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Basic Red Wine Pan Sauce

Source of Recipe


Cook's Country magazine



List of Ingredients



• 4 Tbsp unsalted butter, cut into 4 pieces and chilled
  
• 1 shallot, minced
  
• ½ cup red wine
  
• 1 tsp brown sugar
  
• ½ cup low-sodium beef broth
  
• ¼ tsp minced fresh thyme
  
• Salt and pepper
  






Instructions



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 the liquid is reduced to 1/3 cup, about 3 minutes.
   
   
3. Add flavorings:
   Off heat, whisk in thyme and remaining 3 tablespoons butter. Season with salt and pepper.
   Spoon sauce over steaks.
   
   Makes enough sauce for 4 steaks.
   
   ............
   
   • BOURSIN-PARSLEY PAN SAUCE
   Prepare Basic Red Wine Pan Sauce, replacing thyme with 1 teaspoon minced fresh parsley, and replacing 3 tablespoons butter used in step 3 with 3 tablespoons crumbled Boursin cheese. (Use either herb or cracked black pepper variety of this cheese.)
   
   • MUSTARD-CREAM PAN SAUCE
   Prepare Basic Red Wine Pan Sauce, replacing thyme with ¼ teaspoon minced tarragon and replacing 3 tablespoons butter used in step 3 with 2 tablespoons heavy cream and 1 tablespoon whole-grain or Dijon mustard.
   
   • ROSEMARY-GORGONZOLA PAN SAUCE
   Prepare Basic Red Wine Pan Sauce, replacing thyme with ¼ teaspoon minced fresh rosemary, and replacing 2 tablespoons of butter used in step 3 with 2 tablespoons crumbled Gorgonzola cheese.
   
   • HORSERADISH-CHIVE SAUCE
   Prepare Basic Red Wine Pan Sauce, replacing thyme with 1 teaspoon minced fresh chives and replacing 3 tablespoons butter used in step 3 with 2 tablespoons sour cream and 1 tablespoon prepared horseradish. (Use 2 tablespoons horseradish for spicier sauce.)