STEAKS WITH WILD MUSHROOM AND CABERNET SAUCE

This flavorful entree is from The Summit restaurant at Harrah's Lake Tahoe Resort Casino in South Lake Tahoe.

4 Servings

2 tablespoons olive oil
1 onion, chopped
1 small tart green apple (unpeeled), chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
1 750-mi bottle Cabernet Sauvignon
1 cup ruby Port
1 cup beef stock or canned beef broth
5 tablespoons butter
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
2 tablespoons minced shallots
4 10-ounce New York steaks (each about 1 inch thick), trimmed

Heat oil In heavy large saucepan over medium-high heat. Add onion, apple, carrot, celery and garlic; saute until brown, about 15 minutes. Add Cabernet, Port and stock and simmer over medium heat until liquid is reduced to 1-1/4 cups, about 1-1/2 hours. Strain sauce into bowl. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and shallots and saute until golden brown, about 8 minutes. Season to taste vdth salt and pepper. Add sauce and bring to simmer. Remove from heat. Add remaining 3 tablespoons butter and whisk just until melted. Season to taste with salt and pepper.

Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper. Broil steaks to desired doneness, about 4 minutes per side for medium-rare.

Transfer steaks to plates. Spoon mush- room sauce over and serve.