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. Sauté 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.
NOTE: I call this Charlie’s Version because it differs slightly from the one my Dad would make that included cognac in the sauce, which I will offer another time.