Pan Sauce With Steak

READY IN: 20mins
Recipe by Tricia Foley

This is a nice sauce to serve over your steak. YUMMMM

Top Review by MTpockets

This was delicious! I made this last night for my DH and I. I used two rib eye steaks about 8-10 oz each. I must admit, I felt a little pampered when I ate this! It is so simple but yet so good. I would definately make this again. The only thing I'd change next time is I'd add maybe just 2 tbsp. of butter to the sauce rather than 4 because I had some sauce leftover and I couldn't use it all. I think we just preferred to use a little less for each serving. But that is a personal prefrence. And this is way too good to waste a drop! Thank's so much for sharing Tricia!! This is definately a keeper and a recipe I would make over and over again! Made for spring PAC 2007.

Ingredients Nutrition

  • 5 tablespoons cold unsalted butter, divided
  • 2 beef steaks (top loin, ribeye, or tenderloin cut about 3/4-inch thick)
  • 13 cup dry red wine
  • 14 cup reduced-sodium beef broth
  • 2 tablespoons finely chopped shallots (or 1 clove garlic, minced)
  • 1 tablespoon whipping cream (no substitutes)


  1. Heat a large skillet over medium-high heat (if possible do not use a nonstick skillet).
  2. Add 1 Tablespoon of the butter; reduce to medium.
  3. Cook steaks about 3 minutes per side or until medium rare (145 degrees).
  4. Transfer steaks to a platter; cover with foil to keep warm (steak will continue to cook as they stand).
  5. Drain fat from skillet.
  6. Add wine, broth and shallots to the hot skillet.
  7. Using a wire whisk stir and scrape the bottom pan to remove browned bits.
  8. Continue to cook over medium heat about 3 to 4 minutes or until liquid is reduced to about 2 TBLS.
  9. Reduce heat to medium low.
  10. Stir in whipping cream, then remaining butter, 1 TBLS at a time, whisking until butter is melted and sauce has thinkened slightly.
  11. Season to taste with salt and pepper. Serve sauce at once over meat.
  12. Makes about 1/4 cup sauce.

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