1 teaspoon all-purpose flour
1 cup homemade or low-sodium canned chicken stock
1 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
After cooking the steaks, pour off the excess fat from the
pan and return it to medium heat. Add the shallot and
cook, stirring constantly with a wooden spoon, until
softened, about 1 minute. Add 1 tablespoon of the butter
and the flour and cook, stirring, for 30 seconds. Slowly
whisk in the stock, wine, and mustard. Scrape up the
browned bits on the bottom of the pan with the spoon,
increase the heat to high, and simmer the stock until
reduced to 1 cup, about 5 minutes.
- Off the heat, whisk in the parsley, lemon juice, and the
remaining 3 tablespoons butter. Season with salt and
pepper to taste. Pour over your steaks and serve
immediately.