Recipe by USA WEEKEND columnist Pam Anderson
"This sauce can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter. This amount is enough for four steaks."
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low-sodium canned chicken broth
full-bodied red wine
This is an excellent sauce...perfect with Steak. It makes the steak! I coat my steaks with oil, salt and pepper and throw them on an extremely hot skillet. They cook fast! When they are off, the sauce takes about 3 minutes.
just not good
Not bad....better after it sits for a little bit.
This was good. I changed it, though. I added beef broth instead of chicken, and spicy brown mustard instead of dijon. I also put in a clove of garlic. Delicious!
I have been making my own steak sauces for years! Finally someone decides to put wine and spicy mustard in a sauce! whoo hoo!!!
Added some pepper and chopped shallots. Used a Napa Valley cab. Liked this but didn't love it.
I made this sauce with steak, it literally takes 5 minutes, very easy, and tastes great. It was a lot lighter then expected, my boyfriend didnt think it was all that amazing, he said it didnt have enough kick.
Made this with a beef tenderloin and mashed potatoes. Was absolutely perfect. Used the juices from the skillet for the sauce as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Wine-Mustard Pan Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 26
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