Taken from marthastewart.com.
- 1/3 cup liquid (wine, Cognac, Armagnac, Scotch, whiskey, vinegar, vermouth, red or white wine)
- 2 tablespoons thickener (butter, cream, creamy cheese, or mustard)
- Once the steak is removed from the pan, keep the heat on high and pour the liquid into the hot pan, then scrape up the golden crusty bits that have formed on the bottom. Let the mixture simmer for a few minutes to reduce.
- Swirl in a couple tablespoons of thickener and simmer for a minute more. Plate your steak (on a warm plate) and pour over the sauce. The choice of liquid and thickener is a matter of taste.