Recipe: Steak Chasseur (Steak with Mushrooms and Red Wine) (serves 2)

STEAK CHASSEUR
(STEAK WITH MUSHROOMS AND RED WINE)

vegetable oil spray
3/4 lb steak, about 3/4-inch thick
2 medium shallots, sliced
2 oz mushrooms, sliced
1/2 tbsp flour
1/4 cup dry red wine
1/4 cup defatted, low-salt chicken stock
1/2 tbsp tomato paste
2 tbsp freshly chopped parsley
salt and pepper

Spray a medium-size nonstick skillet with vegetables oil spray.

Remove as much fat as possible from steak and cut into 2 pieces. Heat pan on medium high and brown steak 2 minutes on each side.

Lower heat, add shallots and cook for 2 more minutes.

Turn the steak and add mushrooms, cook for 2 more minutes. Remove steak to individual plates.

Add flour to the skillet and mix the vegetables until dissolved. Raise the heat and add the wine. Cook 1 minute.

Add stock and tomato paste. Cook 4 minutes to reduce liquid and thicken.

Add salt and pepper to taste. Spoon sauce over steak and sprinkle with parsley.

Servings: 2
Source: Miami Herald, September 28, 1995