Steaks & Tomato Chutney Pan Sauce

Steaks & Tomato Chutney Pan Sauce

Steakhouse meets Indian flair!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 tbsp butter
  • 2 tsp honey
  • 2 tbsp tomato chutney
  • salt
  • black pepper
  • oil
  • 2 beef
  • 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.

  • 2 tbsp butter
  • 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.

  • 2 tsp honey
  • 2 tbsp tomato chutney
  • salt
  • black 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.

  • oil
  • Step 11

    Pat the steaks dry with paper towels; season with salt and pepper on all sides.

  • 2 beef
  • salt
  • black pepper
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