Shelly's Recipe

BORDELAISE PEPPERY STEAK

Category: Steaks - Beef

1 1/4 cup water
2 tbsp dry red wine
1 tbsp dry white wine
1 (1.2) oz pkg demi-glace sauce mix or brown gravy mix
1/2 cup onion; finely chopped
1/2 jar diced pimiento; drained 1 tbsp
1 cup mushrooms; fresh sliced
1 tbsp sugar
2 tbsp cracked black pepper
1/2 tsp garlic powder
4 beef rib eye steaks; 4 top loin steaks or 4 tenderloin steaks; 3/4 thick 6 oz ea
2 tbsp olive oil

BORDELAISE SAUCE: In a large saucepan or skillet, bring water to boiling. Add red wine, white wine, demiglace mix, onion and pimiento. Cook, stirring occasionally, for about 5 minutes or till thickened. Remove from heat; stir in mushrooms and sugar. Cook and stir for 1 to 2 minutes more or till mushrooms are tender. Cover; keep warm.

STEAKS: In a small bowl, stir cracked pepper and garlic powder together. Rub into both sides of each steak. In a large, heavy skillet, heat olive oil over medium-high heat. Add steaks; do not cover. Reduce heat to medium and cook to desired doneness, turning meat over after half the cooking time. For medium rare, cook 5 to 7 minutes, and for medium, cook 7 to 9 minutes. Serve the steaks on 4 warm plates. Spoon the Bordelaise Sauce over steaks. Serves 4