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Sauces for Pan-Seared Steak
Mustard Pan Sauce
| 1/4 c. stock or broth (vegetable or chicken) |
1/4 c. full-bodied red wine |
| 1 t. Dijon mustard |
1 T. butter |
Horseradish Pan Sauce
| 1/4 c. stock or broth (vegetable or chicken) |
1/4 c. dry vermouth or white wine |
| 1 T. prepared horseradish |
1 T. butter |
- To the drippings in the skillet, add the broth, the wine, and the pungent ingredient
and boil over medium-high heat until the liquid is reduced to about 1/4 cup.
Carefully tilt the skillet so the reduced liquid collects at 1 side of the pan.
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Whisk in the butter until the sauce is smooth and glossy. Spoon a little of the sauce over
each steak and serve immediately.
4 servings
Source: Pam Anderson, The Washington Post, March 22, 2000
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