Barbecued Steak Dijonnaise

Steak is one of my favourite foods; Dijon mustard one of my favourite condiments and marinade ingredients; barbecuing is my all-time favourite summer cooking. The recipe is a super market hand-out, produced by the Ontario Milk Marketing Board for their "Real Cream" promotion.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  sirloin strip steaks (6 or 8 oz each)
• 1  cup red wine
• 1  sprig fresh basil
• 1  sprig fresh oregano

• Sauce

• 1  cup  35% cream
• 2  teaspoons cornstarch
• 2  tablespoons Dijon mustard
• 1  tablespoon  finely chopped fresh basil
• 1  tablespoon  finely chopped oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Place steaks in shallow dish.
2. Add wine and fresh sprigs herbs.
3. Cover and marinate for at least 1 hour (refrigerate if marinating for longer time).
4. Remove steaks from marinade and pat dry.
5. On a preheated barbecue place steaks 6" (15 cm) away from heat source.
6. Cook approximately 4 to 6 minutes per side for medium-rare steak.
7. Meanwhile, sieve red wine; discard herbs.
8. Pour wine into a small saucepan.
9. Bring to a boil and reduce amount by half.
10. Mix together cream and cornstarch until smooth.
11. Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper.
12. Bring to a boil and simmer about 1 minute, stirring continuously.
13. Season to taste.
14. Divide evenly, spoon over steaks and serve immediately.