Shallot Butter Pan Sauce for Steak
Maggie May Schill
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- medium shallot, minced
- cloves of garlic, mashed
- 4 oz
- 2 Tbsp
- fine salted butter
- 3/4 c
- white wine
- salt and pepper to taste
1Set your stove top to medium-high heat.
2In the same cast iron pan you seared off your steak; deglaze pan with white wine. Let wine reduce for 1 minute.
3Add shallots and garlic. Let reduce for 2 minutes.
4Add butter and stir for 3 minutes or so.
5Add cream and let reduce to desired consistency. Add salt and pepper to taste.