Ingredients

• 4 9oz., New York strip or sirloin tip steaks about 3/4" thick - trimmed
  
• 3/4 teaspoon, salt
  
• 1/2 teaspoon, black pepper - freshly ground
  
• 2 tablespoons, il Fustino extra virgin olive oil
  
• 2 shallots (4 tablespoons) - peeled, and finely chopped
  
• 2 large, mushrooms - julienned
  
• 2 large cloves, garlic (1 1/2 teaspoons) - finely chopped
  
• 1 cup, red wine (Beaujolais type)
  
• 1 cup, chicken broth
  
• 1 tablespoon, Worcestershire sauce
  
• 1 tablespoon, Dijon-style mustard
  
• 1 tablespoon, chives - finely chopped
  

Method

1. Sprinkle the steaks with salt and pepper.
   
2. Heat oil in a large skillet. When hot, add the steaks, and saute for 2 1/2 minutes on each side for medium rare.
   
3. Remove the steaks to a platter and set aside in a warm place.
   
4. To the drippings in the skillet add the shallots and saute for about 10 seconds.
   
5. Add the mushrooms and garlic, and saute for 1 minute. (Do not over cook, remember if over cooked garlic will become bitter.)
   
6. Stir in wine and simmer down until only about 2 tablespoons remain.
   
7. Add the broth and reduce the mixture to about 3/4 cup.
   
8. Add the Worcestershire sauce and mustard, mix well. Bring the mixture to a simmer.
   
9. Arrange the steaks on individual plates and spoon some sauce on top and around sides of each steak.
   
10. Garnish with chives and serve.