Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         tablespoons   olive oil
1                       onion chopped
1         small         tart green apple -- unpeeled, chopped
1                       carrot -- chopped
1         stalk         celery -- chopped
2                       garlic cloves chopped
1         bottle        cabernet sauvignon
1         cup           ruby port
1         cup           beef stock or canned beef broth
5         tablespoons   butter
1         pound         assorted wild mushrooms -- (such as oyster, crimini and stemmed shiitake) -- sliced
2         tablespoons   minced shallots
4         10-ounce      new york steaks (1-inch thick), trimmed

Preparation:

Heat oil in heavy large saucepan over medium-high heat. Add onion, apple, carrot, celery, and garlic; saute until brown, about 15 minutes. Add Cabernet, Port and stock and simmer over medium heat until liquid is reduced to 1 1/4 cups, about 1 1/2 hours. Strain sauce into a bowl. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate) Melt 2 tablespoons in heavy large skillet over medium-high heat. Add mushrooms and shallots and saute until golden brown, about 8 minutes. Season to taste with salt and pepper. Add sauce and bring to simmer. Remove from heat. Add remaining 3 tablespoons butter and whisk just until melted. Season to taste with salt and pepper. Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper. Broil steaks to desired doneness, about 4 minutes per side for medium rare. Transfer steaks to plates. Spoon mushroom sauce over and serve.