- 1/4 cup low-sodium canned chicken broth
- 1/4 cup full-bodied red wine
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
Whisk broth, wine and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.