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This recipe makes enough for about a half cup of sauce, but if you need more, you can always double the ingredients. It only takes a few minutes to prepare. You won't have to wait long at all to dig right in!

Let's Get Started!

The Ingredients To Gather Are:

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

The Step By Step Directions To Follow:

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.

Finished!

This pan sauce from steak dripping is so delicious you might want to make it all the time! Have you tried this pan sauce yet?

Let Us Know How You Liked It!

Article Source: The Kitchn