FRASER ELISABETH TAN, PHD

Mustard-Cream Pan Sauce

VEG* EF

Ingredients

  • 1 medium shallot, minced (about 3 tablespoons)
  • 2 tablespoons dry white wine
  • ½ cup low-sodium chicken broth
  • 6 tablespoons heavy cream
  • 3 tablespoons whole-grain Dijon mustard
  • Salt and ground black pepper

Directions

  1. After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet.
  2. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
  3. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes.
  4. Add cream and any meat juices; cook until heated through, about 1 minute.
  5. Stir in mustard; season to taste with salt and pepper.
  6. Spoon sauce over sliced steak.