Total Time
15mins
Prep 5 mins
Cook 10 mins

Luxurious sauce for steak, we also like it with grilled chicken breast. From Fine Cooking.

Ingredients Nutrition

Directions

  1. In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
  2. Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
Most Helpful

5 5

This red wine pan sauce was amazing and very easy to make. We enjoyed it over seasoned grilled turkey breasts. I used a nice merlot for the red wine and chicken broth since I was serving over poultry. This is going into my list of keepers. Thanks so much. Made for ZWT7

5 5

Awesome! I made this to go over my filet mignon for Father's Day and was this ever impressive! I used Grey Poupon as I didn't have any particularly grainy mustards available and a Berenger Cabernet for the wine. Thanks "teammie" for another great recipe! :)

5 5

My eyes are closed and all I can manage to say is: "Oooooooooooooooooooohhhhh"! That rib eye steak had no idea....