Delicious and easy. I used the boxed low sodium chicken stock for ease. While the broth was reducing, in a seperate pan i sauteed 10oz sliced button mushrooms in tbsp of oilive oil and 1 tbsp of butter and let them cook down. I also didn't reduce the red wine sauce all the way becuase I wanted a more runny sauce and i did not strain the shallots out due to laziness. Since the sauce was loose, I added in the cooked mushrooms, and the steaks and let the takes get hot again. Then i served this with a side a mashed potatoes. Delicious!