2 8 to10 ounce New York steaks, choice cut or higher
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon blackening spice
1 tablespoon shallots, chopped
1 tablespoon canola oil
1 Portobello mushroom, fins removed
1 cup Chianti (or non-alcoholic red wine)
1 cup au jus from mix
1 clove garlic, crushed
1 tablespoon corn starch, mixed with 1 tablespoon water
1 tablespoon fresh chives, chopped
In a sauté pan over medium high heat, add 1 tablespoon canola oil and bring to temperature. Take salt, black pepper, and blackening spice and rub over the steaks. Place the steaks and mushroom in the sauté pan and cook for three minutes per side. Remove from pan.
In the same pan, over medium high heat, add shallots, garlic, Chianti and au jus and reduce by 30%. Add cornstarch mixture and stir until sauce is consistency of gravy.
Slice the mushroom and place ½ on each plate. Place the steak on top of the sliced mushrooms, cover with Chianti sauce and top with chives.
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