Shallot Butter Sauce
Pairs with Sauteed Chicken Breast Cutlets and Pan Seared Steaks
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2 small shallots, minced (about ⅓ cup )
4 tablespoons unsalted butter, cut into 4 pieces 1teaspoon fresh lemon juice from 1 lemon 1teaspoon minced fresh parsley leaves |
Follow recipe for Pan-Seared Steaks, transferring plate with steaks to 200-degree oven to keep warm. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and cook over low heat until softened, about 1 minute. Turn heat to medium-low; stir in butter, scraping up browned bits on pan bottom with wooden spoon. When butter is just melted, stir in lemon juice and parsley; season to taste with salt and pepper. Spoon sauce over steaks and serve immediately.
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