SERVES 4
We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.
|
1 |
recipe Pan-Seared Steaks |
|
1 |
small shallot, minced (about 1 tablespoon) |
|
½ |
cup white wine |
|
¼ |
cup Sauce Base (½ recipe) |
|
¼ |
teaspoon white wine vinegar |
|
1½ |
teaspoons minced fresh chives |
|
1½ |
teaspoons minced fresh parsley leaves |
|
1 |
teaspoon minced fresh tarragon leaves |
|
1 |
tablespoon unsalted butter |
|
|
Table salt and ground black pepper |
After transferring the steaks to a plate to rest, return the now-empty skillet to medium-low heat; add the shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add the wine and bring to a simmer, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Add the Sauce Base, vinegar, and any accumulated juices from the steaks; return to a simmer and cook until slightly reduced, about 1 minute. Off the heat, whisk in the chives, parsley, tarragon, and butter; season with salt and pepper to taste. Spoon the sauce over the steaks and serve.