Red Wine Caper Sauce
A red wine pan sauce that gets a kick from capers and Dijon mustard. Easy to make and impressive to drizzle over a perfectly cooked steak.
Cook Time: 35 Minutes
Servings: 8
Ingredients: 8
Ingredients
Preparation
-
Step 1
Heat oil in large skillet over medium heat until hot. Add shallots; cook and stir 2 to 3 minutes until translucent. Add broth, wine and capers; simmer 8 to 10 minutes until mixture is reduced by half. Stir in mustard.
-
Step 2
Dissolve cornstarch in water. Add to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until sauce is thickened and glossy.
Nutrition Information
27 Calories
0.1g SAT FAT
1g PROTEIN
0.1 mg IRON
0 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 26.8 Calories; 9.9 Calories from fat; 1.1g Total Fat (0.1 g Saturated Fat; 0.9 g Monounsaturated Fat;) 1.1 mg Cholesterol; 162.9 mg Sodium; 2.1 g Total Carbohydrate; 0.3 g Dietary Fiber; 0.6 g Protein; 0.1 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.1 mcg Selenium; 0.9 mg Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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