1 shallot, minced
1 heaping teaspoon Dijon mustard
½ cup dry red wine
1 cup low-sodium chicken stock
1 ½ tablespoons unsalted butter
2 tablespoons minced parsley
Kosher salt and freshly ground black pepper to taste
Once the meat finishes cooking in a medium sauté pan, drain most of the fat to a heat-proof bowl, leaving enough in the pan to coat the bottom. Over medium-high heat, add the shallot and Dijon mustard to the fond (pan drippings) and cook for 30 seconds, scraping the pan bottom with a flat-bottomed or wooden spoon to loosen the fond. Add the red wine, continuing to scrape. Reduce the wine until almost dry. Add the stock and reduce by about 25 percent. Whisk in the butter over high heat, whisking until it’s melted. Tilt the pan for better incorporation. Taste and adjust the seasoning if necessary. Add the parsley to the sauce and serve over the meat.