| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 4 | Boneless striploin steaks, each 6 oz. | |
| 1/2 | ts | Coarsely ground black pepper |
| 2 | ts | Olive oil |
| 2 | ts | Butter |
| Salt | ||
| 1/4 | c | Finely chopped shallots |
| 1 | lg | Clove garlic, finely chopped |
| 1/4 | ts | Herbes de Provence |
| 1/3 | c | Red wine or additional stock |
| 1/2 | c | Beef stock |
| 1 | tb | Dijon mustard |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
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@email.msn.com Source: Fast & Easy Cooking Oct. 25/99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 25, 1999
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