Recipe - Steak Au Vin

1 teaspoon Olive oil
Freshly ground pepper to
Taste
2 Boneless strip steaks, 1/2
To 3/4" thick OR
2 lg Hamburger patties
4 tablespoon Butter
2 tablespoon Finely chopped shallots
1 One half teaspoon Worcestershire sauce
2 One half teaspoon Dijon mustard
One half teaspoon Salt
One half cup Burgundy wine
2 tablespoon Brandy
1 One half teaspoon Chopped fresh parsley
1 tablespoon Chopped chives

Rub oil and pepper on both sides of steaks.Heat a heavy skillet over high
heat.Sear steaks quickly on both sides for approximately 30 seconds.Remove
from pan.Reduce heat to medium and add butter. When butter melts,add
shallots.Saute 2 minutes.Add Worcestershire, mustard and salt;return steaks
to pan.Cook 2 minutes per side or until desired doneness.Remove meat and
keep warm. Add wine and cook,uncovered,over high heat until reduced in
half. Stir in brandy,parsley and chives.Simmer 1 to 2 minutes and serve
sauce over steak.A nice way to PEP up a hamburger.Makes 2 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini