Steaks With Wasabi Mashed Potatoes And Daikon Salad

• 6 T unsalted butter
• 3 T chopped shallots
• 1 C dry red wine
• 1 C low sodium beef stock
• 1 C low sodium chicken stock
• 1 T Tonkatsu (Japanese steak sauce)
• 6 6 oz 3/4 inch beef tenderloin steaks
• 1 T oriental sesame oil (i use a drizzle)
• 2 T chilled unsalted butter
• 2 C matchstick- size peeled daikon radish
• 1 C radish sprouts
• 2 T rice vinegar

1. Melt 1 T butter in heavy medium saucepan over med-high heat. Add shallots; saute 2 min. Add wine and boil until reduced to 1/2 cup. Add both stocks and steak sauce and boil until reduced to 3/4 cup, about 15 min. Set sauce aside.
2. Toss daikon radish, sprouts and vinegar in medium bowl. Season with pepper and salt if desired.
3. Melt 1 T butter in heavy large skillet over medium high heat. Sprinkle steak with pepper and salt if desired. Add to skillet and cook to desired doneness, about 3 min. per side for medium rare. Transfer steak to plate. Tent with foil to keep warm. Add sauce and sesame oil to skillet; bring to a boil. Remove from heat. Add 2 T chilled butter; wisk just until melted.
4. Slice steaks. Mound potatoes on plates. Top with sliced steak; then salad (I serve on the side). Drizzle sauce and serve.

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Taken from www.epicurious.com/recipes/member/views/steaks-with-wasabi-mashed-potatoes-and-daikon-salad-50023324 (may not work)