Hilltop Steakhouse

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Beef Shoulder Steaks with Red Wine-Mushroom Sauce

1. Combine flour, pepper-seasoned salt and thyme on a plate or in a shallow dish. Cut steaks into 4 portions; turn steaks in flour mixture to coat both sides. Chop shallots and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook steaks 2 1/2 minutes per side, turning once. Remove from skillet and cover to keep warm.

3. Melt butter in same skillet. Sauté shallots and mushrooms 3 minutes; stir to loosen and combine any browned bits from bottom of skillet. Add red wine; stir and cook 3 minutes, until reduced by half.

4. Dissolve flour in beef broth. Add to skillet mixture; stir and cook 3 minutes, or until thickened. Pour sauce over steaks. Serve immediately.

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