Quick bistro-style steak

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

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