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Ingredients

  • 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 Arboquina 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

Method

  1. Sprinkle the steaks with salt and pepper.
  2. Heat Arboquina Extra Virgin Olive Oil in a large skillet. When hot, add the steaks, and saute for 2 1/2 minutes on each side for medium rare.
  3. Remove the steaks to a platter and set aside in a warm place.
  4. To the drippings in the skillet add the shallots and saute for about 10 seconds.
  5. Add the mushrooms and garlic, and saute for 1 minute. (Do not over cook, remember if over cooked garlic will become bitter.)
  6. Stir in wine and simmer down until only about 2 tablespoons remain.
  7. Add the broth and reduce the mixture to about 3/4 cup.
  8. Add the Worcestershire sauce and mustard, mix well. Bring the mixture to a simmer.
  9. Arrange the steaks on individual plates and spoon some sauce on top and around sides of each steak.
  10. Garnish with chives and serve.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm