Trim steaks removing all visible surface fat. Sprinkle steaks with 1/2 tsp. salt and pepper. Heat olive oil in large skillet; when hot, add steaks and saute for 2-1/2 minutes on each side for medium rare. Remove steaks to platter and set aside in a warm place.
To drippings in skillet, add shallots and saute for 10 seconds. Add mushrooms and garlic and saute for 1 minute. Stir in wine, boil down to about 2 Tbs. Add stock and reduce mixture to 3/4 C. Add wooster, mustard, remaining salt and mix well. Stir in dissolved potato starch and bring the mixture to a boil.
Arrange Steaks on individual plates, spoon sauce on top and around, garnish with chives and serve.
Use only fresh, pen raised possums for best results!!!!!!!!!!!!!
Core (+ Pts. for Wine)