SIMPLE RED-WINE PAN SAUCE Use a decent-quality dry red wine This recipe works just as well with lamb chops If you’d like to use it for chicken or pork, substitute a dry white wine or white vermouth for the red wine SERVES 4 1 medium shallot, finely minced (about ¼ cup) 4 tablespoons unsalted butter 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 tablespoons butter Season with salt and pepper to taste Pour over your steaks and serve immediately ... 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... 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, 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 tablespoons butter Season with