Wine Merchants Steak

This is a Jacque Pepin recipe. It is pretty easy (I made it when we went camping) and one we use for celebratory events because it is special.

]
Servings: 4

Ingredients:

• 2 large cloves of garlic, minced

• 1 cup red wine (Beaujolais)

• 1 cup chicken broth

• 1 tablespoon Worchestershire Sauce

• 1 tablespoon Dijon mustard

• 2 tablespoons cornstarch disolved in 1 tablespoon of cold water

• 4 New York Strip steaks

• ¾ teaspoon salt

• ½ teaspoon pepper

• 2 tablespoon olive oil

• 2 shallots, minced

• 4 large mushrooms julienned

Instructions:

1. Sprinkle steaks with salt and pepper.

2. Heat olive oil in large skillet, add steaks, and saute for 2 ½ minutes on each side for medium rare. (If you are a well-done meat lover, butterfly your steaks to make it thin so that it will cook through quickly without burning.)

3. Remove steaks from pan. Keep warm.

4. Add shallots to pan, saute for 30 seconds. Add mushrooms and garlic and saute for about 5 minutes, until mushrooms brown, scraping up any brown bits sticking to the bottom of the pan,

5. Stir in wine, bring to boil and reduce until only about 2 tablespoons remain.

6. Add stock, bring to boil. Add Worchestershire Sauce and mustard. Mix well.

7. Add cornstarch and stir as sauce thickens. Return steaks to sauce to heat through and cover. Serve.