PAN
SAUCES:
Red Wine Sauce
enough for 4 servings
2 medium shallots, minced
2 teaspoons brown sugar
1/2 cup dry red wine
1/2 cup canned low-sodium chicken broth
1/2 bay leaf
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter, softened
1 teaspoons chopped fresh thyme leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Steak. Without discarding fat, set skillet over low heat. Add shallots and brown sugar and sauté until shallots are softened slightly, about 30 seconds. Increase heat to high and add wine, broth, and bay leaf, scraping pan bottom with wooden spoon to dislodge browned bits. Boil until liquid reduces to about 1/3 cup, 4 to 5 minutes. Add vinegar and any accumulated meat juices; reduce again to 1/3 cup. Off heat, swirl in softened butter until it melts and thickens sauce. Add thyme and season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.