Set aside. Mustard and Thyme Red Wine Pan Sauce This sauce is easy to make and don’t take that much time and the quick recipe cuts down the time even more. DIRECTIONS. Recipe Troubleshooting. //]]>, July 22, 2012 by G. Stephen Jones 5 Comments. It's easy to make – cook it while steaks are resting then drizzle over when it's ready. ("naturalWidth"in a&&"naturalHeight"in a))return{};for(var d=0;a=c[d];++d){var e=a.getAttribute("data-pagespeed-url-hash");e&&(! 1 cup full-bodied red wine. Serve the steaks on warm plates and spoon the sauce over the top. Add the broth, wine, … This will help thicken it a little more and give it a nice glossy appearance. Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff … After reducing, it came out really tannic/ bitter and sour. Its a relatively quick cooking steak with generous amounts of marbling, which provides a robust flavor. And that the deglazing liquid should usually go in first, incorporate the fond in the pan and reduce by 1/2 before adding the secondary liquid. Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Thanks so much for your response. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Steak marchand de vin ("wine merchant" in French), served with a red-wine pan sauce, has an old-school elegance that seems fitting for New Year’s. This recipe was posted when I was first learning to cook back in the late 1990’s and needs to be reworked. Required fields are marked *. Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. 1 Tbsp unsalted butter. Add the shallots to the pan and cook over low heat stirring frequently until the shallots are translucent. 2 cloves garlic, crushed, divided. I don’t because I don’t often make clarified butter but from what I read, it has a lot more flavor. And if you are using it to saute garlic and/or onion for your sauce, it has a higher smoking point. Pour in 1/2 cup of red wine & 1 cup of stock and 2 tsp maple syrup (can use brown sugar) into the pan with the onions. Reduce heat to medium, add the balsamic vinegar and Dijon mustard and cook until the sauce has the consistency you like. Increase the heat to high and bring to a boil, stirring frequently. //