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| 4 | Boneless striploin steaks, each 6 oz. |
| 1/2 Teelöffel | black pepper coarsely ground |
| 2 Teelöffel | olive oil |
| 2 Teelöffel | butter |
| | salt |
| 1/4 Tasse | shallots finely chopped |
| 1 gross | Cloves garlic finely chopped |
| 1/4 Teelöffel | Herbes de Provence |
| 1/3 Tasse | Red wine or additional stock |
| 1/2 Tasse | beef stock |
| 1 Esslöffel | dijon mustard |
| 2 Esslöffel | parsley chopped |
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Remove steaks from refrigerator 30 minutes before cooking. Season with pepper.
Heat a large heavy skillet over medium heat until hot; add oil and butter. Increase heat to high; brown steaks about 1 minute on each side. Reduce heat to medium; cook to desired degree of doneness. Transfer to a heated serving platter; season with salt and keep warm.
Add shallots, garlic and herbes to skillet; cook, stirring, for 1 minute. Stir in red wine; cook, scraping up any brown bits from bottom of pan, until liquid has almost evaporated.
Stir in stock, mustard and parsley; season with salt and pepper to taste. Cook, stirring, until slightly reduced. Spoon sauce over steaks. Serve immediately. Yield: 4 servings Typed in MMformat by cjhartlin@email. Msn. Com
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