Red Wine Pan Sauce - Atk

1. 1

   Prepare Ingredients

2. 2

   1. Mince 1 large shallot to yield 4 tablespoons.

3. 3

   2. Cut 3 tablespoons butter into 3 pieces and chill in refrigerator.

4. 4

   3. Mince thyme to obtain 1 teaspoon.

5. 5

   Cook Shallot

6. 6

   4. Pour off all but 2 teaspoons fat from skillet used to cook steaks or chops (do not clean skillet).

7. 7

   5. Add shallot and cook over medium-high heat, stirring frequently, until softened, about 2 minutes.

8. 8

   Deglaze Pan

9. 9

   6. Stir in 1/2 cup red wine, 3/4 cup chicken broth, and 2 teaspoons brown sugar.

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    7. Scrape up browned bits on pan bottom with wooden spoon.

11. 11

    Reduce Sauce

12. 12

    8. Simmer until liquid is reduced to 1/3 cup, 4 to 6 minutes.

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    9. Stir in any accumulated meat juices.

14. 14

    Finish Sauce

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    10. Remove pan from heat.

16. 16

    11. Whisk in butter, one piece at a time, until melted and sauce is thickened and glossy.

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    12. Add thyme and season with salt and pepper to taste.

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    13. Spoon sauce over steaks or chops and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.