Title: Steak au vin
 Categories: Beef, French
      Yield: 2 Servings
 
      1 ts Olive oil
           Freshly ground pepper to
           Taste
      2    Boneless strip steaks, 1/2
           To 3/4" thick OR
      2 lg Hamburger patties
      4 tb Butter
      2 tb Finely chopped shallots
  1 1/2 ts Worcestershire sauce
  2 1/2 ts Dijon mustard
    1/2 ts Salt
    1/2 c  Burgundy wine
      2 tb Brandy
  1 1/2 ts Chopped fresh parsley
      1 tb Chopped chives
 
  Rub oil and pepper on both sides of steaks.Heat a heavy skillet over
  high heat.Sear steaks quickly on both sides for approximately 30
  seconds.Remove from pan.Reduce heat to medium and add butter. When
  butter melts,add shallots.Saute 2 minutes.Add Worcestershire, mustard
  and salt;return steaks to pan.Cook 2 minutes per side or until
  desired doneness.Remove meat and keep warm. Add wine and
  cook,uncovered,over high heat until reduced in half. Stir in
  brandy,parsley and chives.Simmer 1 to 2 minutes and serve sauce over
  steak.A nice way to PEP up a hamburger.Makes 2 servings.