Jalapeno Steaks

• 1 Tbsp. olive oil
• 4 Tbsp. butter or margarine
• 4 boneless steaks, 1-inch thick
• 1/2 c. minced onion
• 3 jalapeno chiles, stems and seeds removed and minced
• 1/2 c. red wine
• 1 Tbsp. coarsely ground pepper
• 1 1/2 c. beef stock
• 1/3 c. heavy cream
• 3 jalapeno chiles, stems and seeds removed and cut in thin strips
• 2 Tbsp. chopped fresh cilantro

1. Heat olive oil and 2 tablespoons of butter in heavy skillet. Brown steaks on both sides.
2. Reduce heat and cook gently until they are medium rare or cooked to desired doneness.
3. Remove from the pan and keep warm.
4. Pour off the fat.
5. Add remaining butter to the remaining juices.
6. Add the onion and chopped jalapenos and simmer, stirring constantly, until softened.
7. Add the red wine; bring to a boil and deglaze pan, being sure to scrape up any bits that may have stuck to pan.
8. Add the ground pepper (black), stock and cream and bring to a boil.
9. Reduce heat and simmer until sauce is smooth and thick.
10. Place the steaks on a plate; pour the sauce over the top and garnish with jalapeno slices and cilantro and serve.

olive oil, butter, boneless steaks, onion, jalapeno chiles, red wine, ground pepper, beef stock, heavy cream, jalapeno chiles, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856745 (may not work)