Mustard-Cream Pan Sauce
Makes 3⁄4 Cup, Enough For 1 Recipe Pan-Seared Inexpensive Steaks
Ingredients
1 shallot, minced
2 tablespoons dry white wine
1⁄2 cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons whole grain Dijon mustard
Salt and pepper
Instructions
After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping bottom of skillet with wooden spoon to loosen any browned bits, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1⁄4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season with salt and pepper to taste. Spoon sauce over sliced steak and serve.
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