Basic Red Wine Pan Sauce

From Cook's Country | February/March 2009

Why this recipe works:

The first step was to pour off the fat from the steaks before building the sauce; otherwise it would be greasy. To draw out the flavors of red wine in our Basic Red Wine Pan Sauce we reduced it with a scant amount of sugar before adding the other ingredients. To finish off the sauce we added… read more

The first step was to pour off the fat from the steaks before building the sauce; otherwise it would be greasy. To draw out the flavors of red wine in our Basic Red Wine Pan Sauce we reduced it with a scant amount of sugar before adding the other ingredients. To finish off the sauce we added butter and some minced fresh thyme. It was important to add the butter to the sauce at the very last minute and whisk it constantly until incorporated; otherwise it would “break" and the butter floated to the top of the sauce.

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Makes 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

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