BEST WINE MERCHANTS RECIPES

Steps:

• Trim the steaks, removing all surface fat and sinews
• Sprinkle them with 1/2 teaspoon of the salt and the pepper
• Heat the oil in a large skillet
• When it is hot, add the steaks and sauté for about 2 minutes on each side for medium-rare
• Remove the steaks to a platter and set aside in a warm place
• Add the shallots to the drippings in the skillet and sauté for about 10 seconds
• Add the mushrooms and garlic and sauté for 1 minute
• Stir in the wine and boil until only about 2 tablespoons remain
• Add the stock and boil to reduce to about 3/4 cup
• Add the Worcestershire sauce, mustard, and the remaining 1/4 teaspoon salt and mix well
• Stir in the dissolved potato starch and bring to a boil
• Swirl in the butter and mix well
• Arrange the steaks on individual plates and spoon some sauce on top of and around each one
• Garnish with the chives and serve

Steps:

• Place the wine, shallots, parsley and black pepper into a sauce pan.
• Bring mixture to a fast boil and continue cooking until the liquid is reduced by half Remove the sauce from the heat and allow it to cool.
• When lukeware, thoroughly blend in the softened butter.
• You can use the sauce as is or chill it before using.