Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Boneless striploin steaks, each 6 oz. |
| ½ teaspoon | Coarsely ground black pepper |
| 2 teaspoons | Olive oil |
| 2 teaspoons | Butter |
| \N \N | Salt |
| ¼ cup | Finely chopped shallots |
| 1 large | Clove garlic, finely chopped |
| ¼ teaspoon | Herbes de Provence |
| ⅓ cup | Red wine or additional stock |
| ½ cup | Beef stock |
| 1 tablespoon | Dijon mustard |
| 2 tablespoons | Chopped parsley |
Remove steaks from refrigerator 30 minutes before cooking. Season with pepper.
Heat a large heavy skillet over medium heat until hot; add oil and butter.
Increase heat to high; brown steaks about 1 minute on each side. Reduce heat to medium; cook to desired degree of doneness. Transfer to a heated serving platter; season with salt and keep warm.
Add shallots, garlic and herbes to skillet; cook, stirring, for 1 minute.
Stir in red wine; cook, scraping up any brown bits from bottom of pan, until liquid has almost evaporated.
Stir in stock, mustard and parsley; season with salt and pepper to taste.
Cook, stirring, until slightly reduced. Spoon sauce over steaks. Serve immediately. Yield: 4 servings Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking Oct. 25/99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Oct 25, 1999