Red Wine & Shallot Pan Sauce

Method

1. This makes four 3-tablespoon portions, enough for four steaks, chops or chicken breasts. Sear the meat in a heavy stainless or cast-iron skillet, move it to a plate to rest, and pour off all but 1 tbsp of fat, keeping the browned bits (the fond) in the pan.
2. Set the pan over medium heat, add the shallots and thyme, and stir for 1 to 2 minutes until the shallots are soft and glossy and the fond starts to lift.
3. Pour in the wine, raise the heat to medium-high, and scrape the pan with a wooden spoon. Simmer 6 to 8 minutes until the wine has cooked down to about 2 tablespoons and looks syrupy.
4. Add the broth and boil 6 to 8 minutes, until it has reduced by about two thirds (to about ⅓ cup) and lightly coats the back of a spoon.
5. Take the pan off the heat and discard the thyme. Whisk in the mustard and vinegar, then swirl in the cold butter a cube at a time until the sauce is glossy and slightly thick.
6. Season with the salt and plenty of pepper, and spoon over the sliced meat right away. Leftovers keep covered in the refrigerator for 3 days; reheat over low heat and never boil, or the butter separates.