MAKES ABOUT ¾ CUP
|
1 |
medium shallot, minced (about 3 tablespoons) |
|
2 |
tablespoons dry white wine |
|
½ |
cup low-sodium chicken broth |
|
6 |
tablespoons heavy cream |
|
3 |
tablespoons grainy Dijon mustard |
|
|
Table salt and ground black pepper |
Follow the recipe for Pan-Seared Inexpensive Steaks. After removing the steaks from the skillet, pour off all but 1 tablespoon of the fat. Return the skillet to low heat and add the shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add the wine and increase the heat to medium-high; simmer rapidly, scraping up the browned bits on the pan bottom with a wooden spoon. Simmer until the liquid is reduced to a glaze, about 30 seconds; add the broth and simmer until reduced to ¼ cup, about 3 minutes. Add the cream and any meat juices that have accumulated on the plate; cook until heated through, about 1 minute. Stir in the mustard; season with salt and pepper to taste. Spoon over the sliced steak and serve immediately.