Steak and Pasta Stir Fry with Burgundy and Balsamic Reduction

8 ounces farfalle pasta

2 medium to large steaks (about 1 pound)

4 tablespoons butter, divided

1½ounces shallots, sliced thin

2 cloves minced garlic

1½ cups Burgundy

¼ cup balsamic vinegar

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 sprigs fresh rosemary

1 teaspoon thyme

2 tablespoons olive oil

1 green pepper, seeded and sliced thin

4 ounces mushrooms sliced thin

Pinch of sugar (to taste)

Pinch of salt (to taste)

4 tablespoons butter

Cook pasta until almost al dente. Drain and rinse in cold water to stop the pasta from cooking. Allow the steak to come to room temperature and season generously with salt and pepper. Melt 2 tablespoons butter in a saucepan and sauté the shallots and garlic until they begin to soften. Add burgundy, balsamic vinegar, Worcestershire sauce, soy sauce and rosemary. Bring to a boil. Reduce sauce to an aggressive simmer and add thyme. Stir occasionally.

In another pan, heat the olive oil and saute the green pepper and mushrooms until they begin to soften. Add steak. Cook the steak 3 to 4 minutes on each side for medium rare. When steaks are done, remove them to a cutting board, cover with tinfoil and allow them to rest. The green pepper at this point should be starting to caramelize so add the vegetables to the sauce.

Add the final 2 tablespoons of butter to the sauce and combine. Deglaze the steak pan with ¼ cup water, scraping up any browned bits from the bottom of the pan. Add add pasta to pan so it finishes cooking. The sauce at this point should be thickened and uniform. Add at touch of sugar if it becomes bitter and salt to taste.

To serve: Slice the steak across the grain and into thin slices. Add the steak to the plate. Using a slotted spoon, place the vegetables from the sauce on top of the sliced steak. Add pasta from the deglazed pan on top of vegetables. Finally, spoon sauce over all.

Serves four.