PREPARATION:

To make the sauce:

1. Combine the wine, port and shallots in a heavy medium saucepan and simmer over high heat until reduced by half, about 15 minutes. Add the stock and continue simmering until the liquid is reduced to about ½ cup, about 10 minutes longer. Strain the sauce through a fine meshed strainer and into a 1-cup measuring cup. Discard the shallots. Whisk the butter into the sauce to blend. Season the sauce to taste with salt and pepper. Cover the sauce and keep it warm to pour over the steaks.

To make the mashed potatoes:

1. Cook the potatoes in a large pot of boiling salted water for 25 minutes, or until the potatoes are soft. Strain potatoes and let stand 5 minutes to allow them to steam dry. Working in batches, press the potatoes through a potato ricer into a large pot. Stir in ½ cup of butter.  Season with salt and pepper. Cover and keep warm.

To caramelize the brussels sprouts:

1. In a large pot of boiling water, cook the sprouts for 3 minutes, or until crisp-tender. Strain the Brussels sprouts. In a heavy large sauté pan, melt the remaining ¼ cup of butter over medium-high heat. Add the Brussels sprouts and sauté until golden brown and tender, about 5 minutes. Season with salt and pepper. Cover and keep warm.

To cook the steaks:

1. Sprinkle the steaks with salt.  Sprinkle the pepper over a chopping board and press the steaks into the pepper to create a fine crust.  Heat the oil in a heavy large sauté pan or grill pan over medium-high heat. Add the steaks and cook 2-3 minutes per side for medium-rare  Transfer the steaks to a platter and let rest 5 minutes. 
2. To serve:
3. Cut each steak crosswise into 6 slices.  Arrange the brussels sprouts and mashed potatoes on plates with the steaks.  Drizzle the red wine sauce over and around the steaks and serve.