Red Wine-Mustard Pan Sauce

Red Wine-Mustard Pan Sauce

"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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Ingredients

servings 40 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk broth, wine and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

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,...

Most helpful critical review

just not good

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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,...

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!!!

just not good

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 h...

Wine and mustard worked really well in this. Need to use a bold Cabernet for this one. I added garlic as well

Made this with a beef tenderloin and mashed potatoes. Was absolutely perfect. Used the juices from the skillet for the sauce as well.

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