FRASER ELISABETH TAN, PHD

Shallot Butter Sauce

Pairs with Sauteed Chicken Breast Cutlets and Pan Seared Steaks

VEG* EF

Ingredients

  • 2 small shallots, minced (about ⅓ cup)
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 1 teaspoon fresh lemon juice from 1 lemon
  • 1 teaspoon minced fresh parsley leaves

Directions

  1. Follow recipe for Pan-Seared Steaks, transferring plate with steaks to 200-degree oven to keep warm.
  2. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and cook over low heat until softened, about 1 minute.
  3. Turn heat to medium-low; stir in butter, scraping up browned bits on pan bottom with wooden spoon.
  4. When butter is just melted, stir in lemon juice and parsley; season to taste with salt and pepper.
  5. Spoon sauce over steaks and serve immediately.

Source: Cook's Illustrated