Herb Crusted Steak with Cabernet Mushroom Sauce

This is probably one of our most popular dishes at the Lodge where I work. I came up with this one day on a whim and the flavor of the sauce is so yummy. Be sure you have some bread to serve with this, because you'll want to use it to wipe up any extra sauce!

Herb Crusted Steak with Cabernet Mushroom Sauce

INGREDIENTS:

4-6 Large 1"-2" thick steaks
1 pkg each of fresh chives, thyme, tarragon, and oregano
1 bunch of fresh Italian Parsley
1/2 cup regular salted cubed butter
6 shallots finely chopped
1 1/2 C inexpensive Cabernet wine
1 C heavy whipping cream
2 Tbs flour
1 box sliced mushrooms
Salt
Pepper


METHOD:

Pat dry each steak and lightly salt and pepper each side of each steak. Press salt and pepper into meat. Put all herbs into a food processor and finely chop. Place herbs into a shallow pan, mixing together well. Place one steak into herb rub and rotate pressing the herb rub into the meat. Repeat with remaining steaks.
Melt 2 Tbs of butter into skillet, add steaks and cook over medium-high heat. Cook approximately 3-4 min per side, until meat is browned but not completely cooked through. Place steaks on a cookie sheet and put in a preheated 325 degree oven.
Add 3 Tbs of butter to pan and add shallots and saute until soft, add mushrooms and cook until mushrooms begin to release their juices. Add wine and bring to a boil. Reduce heat and simmer for 10 min, stirring to scrape up browned bits and herbs. Add cream and stir. In a small dish melt 2 Tbs butter in microwave and add the flour to the melted butter creating a paste. Add paste to the sauce to desired consistency. Remove steaks from the oven and top with sauce. Serve and enjoy!

*Great with a full bodied red wine like a Cabernet or Zinfandel.