Beef takes
splash of wine

These dishes were prepared by Todd Wells Diamond Head Grill on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Heat skillet over high heat; add butter and sauté chard about 2 minutes. Season with salt and pepper; set aside and keep warm.

Season steak with salt and pepper. Heat another skillet over high heat; add peanut oil and sear steak about 2 minutes per side.

Let cool 2 minutes; thinly slice.

To make sauce: Heat sauté pan over medium heat, add 1 tablespoon of the butter, shallots and mushrooms; sauté 3 minutes. Add herbs and wine and boil, uncovered, until almost no liquid remains. Add demi-glace and simmer 1 minute.

Stir in remaining butter; season to taste with salt and pepper. Makes about 2 cups.

To serve: Divide chard and sliced beef evenly among 4 plates; top with sauce. Serves 4 as an appetizer.