Recipe - Quick Bistro-Style Steak

4 Boneless striploin steaks,
each 6 oz.
One half teaspoon Coarsely ground black pepper
2 teaspoon Olive oil
2 teaspoon Butter
Salt
One fourth cup Finely chopped shallots
1 lg Clove garlic, finely chopped
One fourth teaspoon Herbes de Provence
1/3 cup Red wine or additional stock
One half cup Beef stock
1 tablespoon Dijon mustard
2 tablespoon 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@email.msn.com Source: Fast & Easy Cooking Oct. 25/99

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Oct 25, 1999