Boursin-Parsley Pan Sauce
Stop! Don't wash that pan! Use the browned bits stuck to the skillet to create a restaurant-quality sauce in less than 10 minutes.
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 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.
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