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Boursin-Parsley Pan Sauce

From

February/March 2009

Boursin-Parsley Pan Sauce

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 Boursin-Parsley Pan Sauce we reduced it with a scant amount of sugar before adding the other ingredients. For big flavor, we finished off the sauce with tangy, herb-and-garlic-flavored Boursin cheese and some minced fresh parsley.

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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