Steak Au Vin

• 1 teaspoon olive oil
• 1 x black pepper freshly ground, to taste
• 2 each strip steak boneless, 1/2 inch thick
• 2 large hamburger patties
• 4 tablespoons butter
• 2 tablespoons shallots finely chopped
• 1 1/2 teaspoons worcestershire sauce
• 2 1/2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/2 cup wine burgundy
• 2 tablespoons brandy
• 1 1/2 teaspoons parsley leaves chopped fresh
• 1 tablespoon chives chopped

1. Rub oil and pepper on both sides of steaks.
2. Heat a heavy skillet over high heat.
3. Sear steaks quickly on both sides for approximately 30 seconds.
4. Remove from pan.
5. Reduce heat to medium and add butter.
6. When butter melts, a dd shallots.
7. Saute 2 minutes.
8. Add Worcestershire, mustard and salt; return steaks to pan.
9. Cook 2 minutes per side or until desired doneness.
10. Remove meat and keep warm.
11. Add wine and cook, uncovered, over high heat until reduced in half.
12. Stir in brandy, parsley and chives.
13. Simmer 1 to 2 minutes and serve sauce over steak.

olive oil, black pepper, hamburger, butter, shallots, worcestershire sauce, mustard, salt, wine burgundy, brandy, parsley, chives

Taken from recipeland.com/recipe/v/steak-au-vin-34863 (may not work)