Yield: 4 Servings
|4 \N||Boneless striploin steaks, each 6 oz.|
|½ teaspoon||Coarsely ground black pepper|
|2 teaspoons||Olive oil|
|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