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RECIPE: WINE MERCHANT STEAK
By Evan Elsberry, Chef
INGREDIENTS
8 oz New York strip (trimmed)
1 oz balsamic vinaigrette
1/4 oz minced garlic
1 oz olive oil
3 oz sliced mushrooms
3 oz burgundy wine
1 tsp Dijon mustard
1 pinch fresh thyme (chopped)
1 oz butter
salt and pepper
COOKING INSTRUCTIONS
1. Trim steak, removing all visible fat and sinews.
2. Season steaks with salt and pepper and coat with balsamic vinaigrette.
3. Heat olive oil in a large skillet, add steak, sauté one minute and turn.
4. Add garlic and shallots and brown slightly.
5. Deglaze with burgundy and reduce slightly.
6. Add mushrooms and Dijon mustard.
7. Check flavor and add salt and pepper if needed.
8. Finish with butter to thicken sauce.
9. Remove steak from skillet and smother with sauce.
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