Pan Sauces
2/14/2010


From http://www.cooksillustrated.com/recipes/detail.asp?docid=8402
For 2 8oz steaks

1    small shallot , minced (about 2 tablespoons)
1    teaspoon brown sugar
1/4  cup dry red wine , such as Cabernet Sauvignon
1/4  cup low-sodium chicken broth
1    bay leaf
1 1/2	 teaspoons balsamic vinegar
1/2	 teaspoon Dijon mustard
1 1/2	 tablespoons unsalted butter , cut into 3 pieces
1/2	 teaspoon minced fresh thyme leaves 

"Off heat, add shallot and sugar to empty skillet; using pan.s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. 

Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 3 tablespoons, about 4 minutes. 

Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. 

Off heat, whisk in butter until melted and sauce is thickened and glossy. 

Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately."