Wine Merchant Possum

  • 4 New York Strip, or Filets, 9 oz. each, 3/4' thick
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 Tbs. olive oil
  • 2 shallots, peeled and chopped fine (4 Tbs.)
  • 4 large mushrooms, 4 oz., julliene
  • 2 large cloves garlic, peeled, crushed, and chopped fine
  • 1 C red wine
  • 1 C chicken broth
  • 1 Tbs. Worcester
  • 1 Tbs. dijon style mustard
  • 1/2 tsp. potato starch, dissolved in 2 tsp. water
  • 1 Tbs. finely chopped chives

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!!!!!!!!!!!!!

Date Added:January 01, 2002
Classification:Beef Main Dishes
Source:Mom (Massenburg)
Course:Main Course



Core (+ Pts. for Wine)