Steak Beaujolaise recipe

• 4 NY Sirloin Strip or Delmonico Steaks (3/4-1 inch thick)
• Butter - 2 tbsp. for cooking steak
• Butter - 3 tbsp. for sauce
• Butter - 1 tbsp. for "Beurie Manie"
• Beure Manie - Mix 1/4 tsp. flour with 1 tbsp. lightly softened butter until creamy.
• 4 shallots finely chopped
• 1 large bay leaf
• 1 pinch of thyme
• 1/2 bottle of red Beaujolaise wine
• 1 tbsp. coarsely chopped parsley
• 2 tbsp. chopped fresh celery
• 1 clove garlic, crushed
• dash of cognac or brandy
• Salt & Pepper

Trim off fat - pat dry

Put 2 tbsp. of butter in a large skillet and place on fairly high heat until butter turns light brown - then put steaks in skillet and saute about 3 minutes on each side. (This is for rare steaks.) cook another minute for medium.

Remove steaks to a hot platter and season with salt and pepper. Keep platter warm.

In skillet with juices, add shallots, thyme, bay leaves, parsley, celery, peppercorns and stir for 1 minute. Add wine and cook for a few minutes until reduced to 1/2, add the Beurie Manie - stir 1 minute while boiling. (Start with 1/2 of Beurie Manie - add a little at a time until sauce is smooth and creamy, not thick.)

Turn off heat under skillet, beat in the rest of the butter, garlic and cognac - add salt and pepper over steak.

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