Pair with Spellbound Petite Sirah Reserve
• 2 Tbsp butter
• 4 (8 oz.) New York Strip Steak
• 3 Tbsp shallots, chopped
• 2 oz. brandy
• ¼ cup white wine
• 1 tsp mustard (preferably English mustard like Coleman's)
• ¾ cup beef broth
• 4 Tbsp heavy cream
• 3 Tbsp chives
Preheat oven to 350 F.
Butterfly the steaks to create 8 pieces, lightly pound each with the back of a small frying pan. Season both sides of each steak with salt and pepper.
In a large heavy skillet melt 1/2 Tbsp butter on high heat. Add 1 or 2 seasoned steaks at a time and sear 1 – 2 minutes per side. Remove cooked steaks and keep warm in an ovenproof platter.
Add ½ tbsp butter, melt and sear 2 more steaks, repeating all the steps above until all the steaks are cooked and being kept warm.
Over medium heat add shallots and cook until translucent, about 2 minutes.
Lower heat to low, remove pan and carefully pour brandy into pan with the shallots (trying to avoid flame).
Return the pan to the stove and cook for 1 minute. Add the white wine. Increase the heat to a simmer. Stir in mustard and add the stock cooking for 1 minute. Whisk in the cream and bring to a boil.
Remove sauce from the heat.
If the steaks are cold, reheat them for 1-2 minutes.