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1
In a 3 or 4 quart saucepan, saute the shallots in butter over medium high heat for about 3 minutes.
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2
Add ruby port and dry red wine and boil 5 minutes.
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3
Add beef broth and rosemary and boil until reduced to about 2/3 cup (45 min.- 1 hr).
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4
Strain and set aside.
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5
Slice each steak in the center of one edge to form a large pocket, like a pita bread.
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6
Smear about 2 Tb sun dried tomato pesto in each pocket, then stuff with 2 slices of provolone and 3-4 slices prosciutto.
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7
Keep the stuffed steaks together with toothpicks.
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8
In a small saucepan, over medium heat, saute the mushroom slices in 1/2 stick of butter, adding more butter as needed (mushrooms should be cooked through and dark).
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9
Set aside.
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10
Preheat oven to 375.
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11
Place a large pan or dish in the oven large enough to hold the steaks.
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12
Melt 1/4 cup butter in a large skillet and brown steaks on both sides.
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13
Move the steaks to the pan in the oven and cook until desired doneness.
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14
The skillet should contain brown bits from the meat, which contain a lot of flavor.
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15
To the skillet from step 5, add strained sauce and cook on low, stirring to get the brown bits up from the bottom of the skillet, 3-4 minutes.
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16
Add mushrooms and cook another 1-2 minutes.
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17
Remove from heat, stir in several Tbsp cold butter (adjust texture of sauce), season with salt and pepper.
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18
To serve, create a bed of merlot caramelized onions (see below) on a plate.
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19
Place steak on the onions and pour sauce over the steak.
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20
To make Sun dried Tomato Pesto: Finely chop basil, pignoli, salt and garlic in a food processor.
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21
With the processor running, add oil in a slow steady stream.
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22
Add tomatoes to taste (puree until fine).
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23
Transfer to bowl and fold in cheese.
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24
To make Merlot Caramelized Onions: Heat oil in heavy large saucepan over medium high heat.
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25
Add onions and cook until deep golden brown, stirring frequently.
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26
Reduce heat to medium, add sugar and saute 5 minutes.
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27
Increase heat, add wine and vinegar and boil until almost no liquid remains.
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28
Remove from heat and season with salt and pepper.
