Grilled New York Steak
with Caramelized Shallot-Merlot Sauce

6-10oz New York steaks
8 oz shallots, cleaned & thinly sliced
1 bottle merlot
4 T butter • salt & pepper

Procedure: Melt 1 T butter over high heat, sauté shallots until deeply browned but not black. Add wine to pan and reduce by 75%. Turn off heat & whisk in remaining butter. Season with s&p. Season one side of steaks liberally with s&p. Grill to your liking, seasoning other side on grill. Remove to warmed platter, top with shallot sauce. Serve with Au Gratin Potatoes.