DIRECTIONS

1. Season each steak on both sides with salt and pepper.
2. Heat a large heavy skillet over high heat until smoking.
3. Add steaks and sear both sides until golden brown about 2 minutes on each side.
4. Transfer steaks to a baking sheet and place in oven; cook for 5 minutes (for medium rare).
5. When cooked, remove from oven and allow to rest on stovetop for 3 to 5 minutes. You may substitute lamb chops, veal or chicken.
6. Meanwhile, lower heat on stove to medium high. Add shallots to skillet; stir and cook until softened and golden, about 1 minute.
7. Add red wine and bring to a boil, stirring to loosen drippings in skillet. Continue to cook until wine is reduced to one third in volume.
8. Add oyster sauce, mustard, whipping cream and pan juices from steak (if any) and bring to boil, whisking constantly until sauce is slightly thickened.
9. Season with salt to taste.
10. If desired, for a smoother sauce, strain sauce through a fine sieve.
11. Return sauce to skillet over low heat.
12. Season with extra pepper if a spicier sauce is desired.
13. Add butter and whisk until incorporated.
14. To serve, place each steak on a warmed plate. Garnish each plate with a portion of vegetables.
15. Spoon a portion of sauce onto steaks and serve immediately.