- 4 (6-7 oz) ¾-inch new york steaks – trimmed and pounded lightly
- 1 tb kosher salt
- black pepper – to taste
- 2 large shallots – chopped
- 2 tb olive oil
- 4 large white mushrooms – sliced
- 2 large garlic cloves
- 1 cup dry young red wine
- 1 cup beef stock
- 1 tb worcestershire sauce
- 1 tb dijon mustard
- ½ tsp potato starch or arrowroot
- 1 tb fresh parsley – chopped
- 2-4 tb heavy cream – optional
- 1 tb butter – unsalted
- Season steaks with salt only a minimum of 1-4 hours prior to placing in the skillet.
- In skillet, heat oil until hot but not smoking.
- Saute’ each side of the steak for approximately 2 minutes or until rare or medium-rare.
- Set aside, covered.
- Over medium heat, add shallots to skillet and cook for 20 – 30 seconds.
- Add mushrooms to skillet and cook, stirring, until mushrooms start to sweat, about 2-4 minutes.
- Add garlic cloves and cook to blend for about 2 minutes.
- Add wine, (such as Dolcetto di Alba or Nebbiolo) to skillet and cook until reduced by half
- Add beef stock, Worcestershire Sauce and stir in.
- Mix potato starch or arrowroot with 2 Tsp cold water and stir to dissolve and then add to sauce and bring to a boil.
- Add heavy cream, unsalted butter and blend in.
- Slice warm rested steaks, place on individual dishes and spoon sauce around and over the steak and garnish with parsley.