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Steak Diane

2 teaspoons finely chopped onion
1 teaspoon finely chopped shallots
1/4 teaspoon finely chopped garlic
6 tablespoons Burgundy wine
2 tablespoons margarine
1 tablespoon flour
3 cups beef stock
1 tablespoon crushed tomatoes
salt and pepper to taste

8 teaspoons butter, divided
4 New York steaks (6 ounces each), trimmed of fat
3 tablespoons brandy
2 medium clove garlics, finely chopped
8 teaspoons finely chopped onion
8 sliced mushrooms
2 cups Burgundy Sauce
salt and pepper to taste

Put onions, shallots and garlic into a saucepan. Add 3 tablespoons
of the burgundy and simmer until all wine has evaporated. Add
margarine. When melted, stir in flour. Cook and stir for 5 minutes.
Add beef stock and cook and stir with a whisk until mixture boils
and is smooth. Add tomatoes. Cook 10 minutes. Add remaining Burgundy.
Taste and add salt and pepper as needed. Cook 5 minute longer.
Strain. Makes 2-1/2 cups.

Heat 4 teaspoons of the butter in a skillet skillet large enough
to hold 4 steaks. Saute steak to desired doneness, turning to cook
both sides. Add remaining butter, if needed. Add brandy and blaze.
Remove steaks from pan and keep warm in a 200F oven. Add garlic,
onion and mushrooms to skillet and saute quickly, stirring, until
cooked. Add Burgundy Sauce. Taste and add salt and pepper, if
needed. Bring to a boil and cook for 2 or 3 minutes. Add steaks
and simmer 2-3 minutes longer. Serve steaks with sauce from skillet.


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