Red Wine-Mushroom Pan Sauce

Published May 1, 2007.

Why this recipe works:

The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed a beautiful brown crust in less than four minutes,… read more

The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender.

less

Makes about 1 cup

Prepare all ingredients for the pan sauce while the steaks are in the oven.

Ingredients

Detail mj07 steak article
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection