Quick Cranberry Steak Sauce

Votes: 1

Time: 10 min.
Complexity: easily
Quantity: 100 gr.

Nutritional value per serving:

Calories 426, total fat 24 G., saturated fats 15 G., proteins 3 G., carbohydrates 53 G., fiber 4 G., cholesterol 61 mg, sodium 823 mg, sugar 38 G.

When you fry a beef steak for dinner, don't wash the pan: the remaining fat and stuck-on bits can be used to make a delicious and, most importantly, quick cranberry sauce for the meat. Simply add natural cranberry juice, spices, and butter, and once the sauce has thickened, it's ready to serve. Its sweet and tart flavor pairs perfectly with the rich beef.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup cranberry juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 shallot, finely grated
2 tablespoons unsalted butter
1-2 tsp agave nectar, as needed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cranberry sauce, Dijon mustard, shallots, cranberry juice, Agave nectar

Cooking the dish according to the recipe:

In a skillet, preferably the same one you just seared the steak in, add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt, and a few grinds of black pepper, then season with more pepper. Cook over medium heat, stirring with a wooden spoon, until the liquid has slightly reduced and thickened, about 5 minutes.
Strain the sauce through a fine-mesh sieve. While it's still hot, stir in the butter until it melts. Taste and add agave nectar, a drop at a time, to soften the tart flavor of the cranberry juice. Serve the sauce warm.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Sauces / Gravies

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