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.

Reviews

(3)
Most Helpful

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

Dr. Jenny June 22, 2011

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! :)

Slim PA June 23, 2009

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

COOKGIRl November 07, 2008

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