Quote:
Originally Posted by Inmem58
How did you make the sauce? I would assume using the bits/flavoring from the pan after searing your steak?
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1 cup port, 1 cup chardonnay reduce to about 2/3 cup, add to pan where I seared the steak, 2 tbsp balsamic and tbsp butter and reduce till it sticks to the back of the spoon.