FOR THE SAUCE

1 cup red wine

1/2-cup beef broth

½ cup chicken broth

¼ cup shallots or onion minced

1 small carrot minced

1 small celery minced

3 mushrooms chopped fine

¼ teaspoon thyme

3 tablespoons butter (cut into 6 pieces)

In a saucepan add the red wine, carrots, celery, mushrooms, thyme, half the shallots or onions, and cook slowly until the mixture reduces to about ½ cup. Strain and continue to cook until reduced to about 2 tablespoons.

While potatoes are in oven place a heavy-duty skillet (cask iron) over high heat until very hot.

Dry steaks with paper towel, season with salt and pepper.

Turn down heat slightly, place steaks in skillet and cook 5 minutes per side (120 degrees on an instant thermometer). Transfer to plate and tent with foil while finishing the sauce.

In the same skillet used to cook steaks, add the balance of the shallots or onions, cook under low heat until softened, Add the stock, bring to a boil, scraping the pan with a wooden spoon, until reduced to about 2 tablespoons. Turn the heat down to low, whisk in the wine reduction, and any juice from the steaks.

Off heat add the butter one piece at a time until the sauce is thickened and glossy. Spoon over the steaks and serve with the potatoes.