Ingredients
Step 1
Step 1
Top the steaks with the finished sauce.
Step 2
Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
Step 3
Add the sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.
Step 4
Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined.
Step 5
To the pan of reserved fond, add 2 tablespoons of water.
Step 6
In a bowl, whisk together the honey (kneading the packet before opening) and tomato chutney. Season with salt and pepper.
Step 7
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
Step 8
Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest.
Step 9
Add the seasoned steaks.
Step 10
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high.
Step 11
Pat the steaks dry with paper towels; season with salt and pepper on all sides.
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