Mustard Cream 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 Mustard Cream Pan Sauce we reduced it with a scant amount of sugar before adding the other ingredients. For a creamy pan sauce with a kick, we finished off the sauce by whisking in some heavy cream and a tablespoon of Dijon or whole-grain mustard.
© 2018 America's Test Kitchen. All rights reserved.