In a large heavy skillet, heat the canola oil on high heat. Season the steaks with salt and pepper. On a plate, mix the flour, thyme, and basil. Dredge the steaks in the flour and fry in canola oil, about 4 to 5 minutes a side, until brown. Set steaks aside to rest and remove all but 3 tablespoons canola oil. Add enough seasoned flour until it becomes thick, like soft clay (roux), and stir with a whisk for 3 to 4 minutes until smooth and cooked through. Remove roux. In the same skillet, add the onions and mushrooms, season and brown well, 8 to 10 minutes. Deglaze with red wine and reduce completely. Add the soy and chicken stock and bring to a boil. Whisk in 1 tablespoon of roux until thick. If not thickened enough, whisk in more roux. Check for flavor.
PLATING On a dinner plate, place 2 potatoes down, split open and smother with gravy. Lean 1 steak next to the potatoes and garnish with chives.
BEVERAGE Tall neck bottles of Budweiser or Brooklyn Pilsner
Copyright 2000, Ming Tsai, All Rights Reserved
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