2 pieces skirt steak (16 oz each)
Salt and pepper to taste
2 tbs. unsalted butter
2 tbs. minced peeled shallots
2 fresh shitake mushrooms, stems discarded, sliced 1/4 inch thick
1/4 cup beef stock
1/4 cup crème fraiche
2 tsp. tomato puree
1 tsp Worcestershire sauce
Season steaks with salt and pepper.
Melt 1 tbs. butter in a medium size skillet, and sauté the steaks until browned on the outside and pink and juicy inside, 2 to 3 min per side. Transfer the steaks to a plate and keep warm.
Discard fat from skillet and add the remaining tbs. butter, and sauté the shallots and mushrooms over medium heat until just softened, 2 min. Stir in stock, crème fraiche, tomato puree, and Worcestershire sauce. Cook over high heat until slightly thick, 2 to 3 min. Slice the steaks across the grain into thin strips. Pour the sauce over them, and serve along with buttered egg noodles and a green salad.