RED WINE PAN SAUCE - ATK

RED WINE PAN SAUCE - ATK image

Yield 4 servings

Number Of Ingredients 8

Previous Next

1 Large shallot
½ Cup red wine
¾ Cup low-sodium chicken broth
2 Teaspoons brown sugar
3 Tablespoons unsalted butter
1 Teaspoon minced fresh thyme leaves
table salt
ground black pepper

Steps:

Prepare Ingredients 1. Mince 1 large shallot to yield 4 tablespoons. 2. Cut 3 tablespoons butter into 3 pieces and chill in refrigerator. 3. Mince thyme to obtain 1 teaspoon. Cook Shallot 4. Pour off all but 2 teaspoons fat from skillet used to cook steaks or chops (do not clean skillet). 5. Add shallot and cook over medium-high heat, stirring frequently, until softened, about 2 minutes. Deglaze Pan 6. Stir in ½ cup red wine, ¾ cup chicken broth, and 2 teaspoons brown sugar. 7. Scrape up browned bits on pan bottom with wooden spoon. Reduce Sauce 8. Simmer until liquid is reduced to 1/3 cup, 4 to 6 minutes. 9. Stir in any accumulated meat juices. Finish Sauce 10. Remove pan from heat. 11. Whisk in butter, one piece at a time, until melted and sauce is thickened and glossy. 12. Add thyme and season with salt and pepper to taste. 13. Spoon sauce over steaks or chops and serve immediately.