Rib Eye Steak and Red Wine Sauce

1 tablespoon canola oil
1 pound rib eye steak, about 1 inch thick
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup sliced crimini mushrooms
1 large shallot, minced
2 teaspoons flour
1 cup red wine, such as cabernet sauvignon
1 cup beef broth
1 teaspoon Dijon mustard

In large skillet, heat oil. Season steaks with salt and pepper and fry about 4-5 minutes per side for rare.  Remove steaks; let rest on a warm platter.

Meanwhile add shallots and mushrooms to pan, cook for 30 seconds.  Sprinkle flour over shallots and mushrooms, cook 30 seconds longer. 

Immediately add wine and broth, scrapping up browned bits on the bottom of the pan. Bring to a boil. Let reduce until sauce is thickened, about 5 minutes. Stir in Dijon mustard, and any juices from the resting meat.

Spoon over steaks. Delicious with mashed potatoes, roasted brussel sprouts and your favorite Cabernet Sauvignon.