Sautéed Sirloin Steaks with Red-Wine Shallot Sauce
1 Tbsp olive or vegetable oil
4 boneless sirloin steaks (or strip or rib-eye), at least 1" thick
Freshly ground black pepper
1 large shallot, finely chopped (about 1/2 cup)
2 teaspoons chopped fresh thyme
2 cloves garlic, minced
1/2 cup red wine
1 cup beef stock
1/4 cup heavy cream
1 Tbsp chopped fresh parsley
Preheat the oven to 450°F.
Heat a large skillet or sauté pan over medium-high heat. Add olive oil to the skillet. Place the steaks in the skillet, season them with salt and freshly ground black pepper, and cook without turning for 4 minutes. Flip the steaks, season again, and transfer the skillet to the oven to cook for another 4 minutes for medium rare, 5 minutes for medium, or longer for well done.
Once the proper degree of doneness has been reached, remove the steaks to a plate and let them rest while you make the pan sauce.
Transfer the skillet to the stovetop (remember that the handle of this pan will be very hot and to use an oven mitt). Add the shallot to the pan and cook for a minute or 2. Add the thyme and garlic and continue to cook for another 30 seconds. Pour in the red wine and deglaze the pan by scraping off any brown bits that have accumulated on the bottom of the pan with a wooden spoon. Let this simmer for a minute or 2. Add the beef stock and simmer to reduce the liquid to 1/2 cup. Turn the heat off and add the cream and parsley. Season to taste with salt and pepper.
Slice the steaks if desired or serve whole with the sauce drizzled on top.
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