Categories: Steak
Ingredients
- Drippings from 1 to 2 pan-fried steaks
- 1 teaspoon fresh thyme leaves
- 1 small shallot, minced
- 1/2 cup dry white wine or broth
- 1 teaspoon Dijon mustard
- 1 tablespoon cold unsalted butter
Directions
- Drain the fat, but don’t clean the pan: While your steaks are resting, pour off the fat from cooking and any aromatics that were cooked with the steak, but do not wipe the pan clean.
- Cook the shallot and thyme: Return the pan to medium heat and add the shallot and thyme and cook until fragrant and the shallot has softened.
- Deglaze the pan: Add the wine or broth and scrape the browned bits off the bottom of the pan with a wooden spoon or whisk. Cook until the liquid reduces slightly, about 1 minute.
- Add the mustard and butter: Whisk in the mustard and remove the pan from the heat. Vigorously whisk in the cold butter until thickened.
- Serve: Slice the steak and serve with the pan sauce.