A red wine pan sauce that gets a kick from capers and Dijon mustard. Easy to make and impressive to drizzle over a perfectly cooked steak.
-
35
min -
8
SERVINGS -
30
Cal -
1 g
Protein
Ingredients:
- 2 teaspoons olive oil
- 1/3 cup minced shallots
- 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
- 1/4 cup dry red wine
- 2 tablespoons drained capers
- 1 teaspoon Dijon-style mustard
- 1 teaspoon cornstarch
- 1/4 cup cold water
Cooking:
-
Heat oil in large skillet over medium heat until hot. Add shallots; cook and stir 2 to 3 minutes until translucent. Add broth, wine and capers; simmer 8 to 10 minutes until mixture is reduced by half. Stir in mustard.
-
Dissolve cornstarch in water. Add to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until sauce is thickened and glossy.
Nutrition:
26.8 CALORIES
0 % *
0.1g SAT FAT
0 % DV **
0.6g PROTEIN
0 % DV
0.1 mg IRON
0 % DV
0 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 26.8 Calories; 9.9 Calories from fat; 1.1g Total Fat (0.1 g Saturated Fat; 0.9 g Monounsaturated Fat;) 1.1 mg Cholesterol; 162.9 mg Sodium; 2.1 g Total Carbohydrate; 0.3 g Dietary Fiber; 0.6 g Protein; 0.1 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.1 mcg Selenium; 0.9 mg Choline.
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