- 4 9oz., New York strip or sirloin tip steaks about 3/4′′ thick – trimmed
- 3/4 teaspoon, salt
- 1/2 teaspoon, black pepper – freshly ground
- 2 tablespoons, il Fustino extra virgin olive oil
- 2 shallots (4 tablespoons) – peeled, and finely chopped
- 2 large, mushrooms – julienned
- 2 large cloves, garlic (1 1/2 teaspoons) – finely chopped
- 1 cup, red wine (Beaujolais type)
- 1 cup, chicken broth
- 1 tablespoon, Worcestershire sauce
- 1 tablespoon, Dijon-style mustard
- 1 tablespoon, chives – finely chopped
- Sprinkle the steaks with salt and pepper.
Heat oil in a large skillet. When hot, add the steaks, and saute for 2 1/2 minutes on each side for medium rare.
Remove the steaks to a platter and set aside in a warm place.
To the drippings in the skillet add the shallots and saute for about 10 seconds.
Add the mushrooms and garlic, and saute for 1 minute. (Do not over cook, remember if over cooked garlic will become bitter.)
Stir in wine and simmer down until only about 2 tablespoons remain.
Add the broth and reduce the mixture to about 3/4 cup.
Add the Worcestershire sauce and mustard, mix well. Bring the mixture to a simmer.
Arrange the steaks on individual plates and spoon some sauce on top and around sides of each steak.
Garnish with chives and serve.
The steaks in this classic Bistro dish are relatively small compared to those currently being sold in most restaurants. However, the addition of the sauce extends the richness and produces a satisfying quality to the dish.