Steak Au Vin

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2 1/2 ts Dijon mustard
Freshly ground pepper to
1/2 ts Salt
1 ts olive oil
2 lg Hamburger patties
2 tb Brandy
2 Boneless strip steaks, 1/2
1 1/2 ts Worcestershire Sauce
4 tb Butter
2 tb Finely chopped shallots
1 1/2 ts Chopped fresh parsley
To 3/4" thick OR
1 tb Chives; Chopped
1/2 c Burgundy wine

Original recipe makes 2 Servings



Rub oil and pepper on both sides of steaks.Heat a heavy skillet over high heat.Sear steaks quickly on both sides for approximately 30 seconds.Remove from pan.Reduce heat to medium and add butter. When butter melts,add shallots.Saute 2 minutes.Add Worcestershire, mustard and salt;return steaks to pan.Cook 2 minutes per side or until desired doneness.Remove meat and keep warm. Add wine and cook,uncovered,over high heat until reduced in half. Stir in brandy,parsley and chives.Simmer 1 to 2 minutes and serve sauce over steak.A nice way to PEP up a hamburger.Makes 2 servings.

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