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|Red Wine-Mustard Pan Sauce|
"This sauce may be made in mins as the cooked steaks relaxation. To make the sauce in advance, pass over the butter. Reheat simply before serving, including water if the sauce has reduced too much, then whisk inside the butter. This amount is enough for four steaks."
- 1/4 cup low-sodium canned hen broth
- 1/4 cup complete-bodied purple wine
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
|Prep :||Cook : 4M||Ready in :|
- Whisk broth, wine and mustard in a measuring cup. Pour contents of the measuring cup right into a heated skillet; boil till liquid is decreased by using about half of. Tilt skillet in order that the liquid is at one side of the pan, then whisk in butter until sauce is clean. Spoon sauce over cooked steaks and serve right away.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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