Ingredients Jump to Instructions ↓

  1. 4 New York strip, shell or sirloin tip steaks, with all fat removed

  2. 3/4 teaspoon salt

  3. 1/2 teaspoon freshly ground black pepper

  4. 2 tablespoons virgin olive oil

  5. 2 shallots, peeled and finely chopped

  6. 4 large mushrooms, cut into thin strips

  7. 2 large cloves garlic, peeled, crushed, and finely chopped

  8. 1 cup red wine

  9. 1 cup chicken stock ñ see link

  10. 1 tablespoon Worcestershire sauce

  11. 1 tablespoon Dijon mustard

  12. 1/2 teaspoon potato starch, dissolved in

  13. 2 teaspoons water

  14. 1 tablespoon finely chopped chives

Instructions Jump to Ingredients ↑

  1. Sprinkle the steaks with 1/2 teaspoon of the salt and pepper.

  2. Heat the oil in a large skillet. When hot, add the steaks, and sautÈ for 2 1/2 minutes on each side for medium rare.

  3. Remove the steaks to a platter, and keep warm. To the drippings in the skillet, add the shallots and sautÈ for about 10 seconds. Add the mushrooms and garlic and sautÈ for 1 minute. Stir in the wine and boil down until only about 2 tablespoons remain. Add the stock, and reduce the mixture to about 3/4 cup.

  4. Add the Worcestershire sauce, mustard, and remaining salt, and mix well. Stir in the dissolved potato starch and bring back to a boil.

  5. Arrange steak on a platter, spoon sauce over top and garnish with chives.


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