Steak Diane

Burgundy Sauce:
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

Steaks:
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 (about) Burgundy Sauce
salt and pepper to taste

Burgundy Sauce: 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 200° 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.