Pan Sauce
- shallot (if you want)
- mushrooms (if you want)
- red wine
- stock
- butter
- herbs (parsley, chives, tarragon)
- First, cook a steak in a heavy-bottomed pan (preferably cast iron) on the stove.Remove the meat and place the still-hot pan over moderate heat. Add a medium-sized sliced shallot along with a small spoon of butter, approximately 1 tablespoon. When the butter melts, add about a half cup of sliced mushrooms - you can use button, shiitake, crimini, oyster, or pretty much whatever looks good at the supermarket. Saute the mushrooms for a few minutes, then deglaze the pan with a healthy splash of cabernet sauvignon - about 3 ounces, or about half a glass of wine - and reduce by half. Then add the same amount of beef or chicken stock and reduce that by half, too. Add a pinch of salt and some cracked black pepper as well as a handful of chopped herbs - parsley, chives, tarragon, or all three. Finish by swirling in another tablespoon of butter, then spoon the sauce over your sliced steak and eat immediately.
shallot, mushrooms, red wine, stock, butter, herbs
Taken from www.epicurious.com/recipes/member/views/pan-sauce-52986811 (may not work)