Categories: Beef, Main Dish

Ingredients

• Steaks
• 4 boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each)
• salt
• pepper
• 1 tablespoon vegetable oil
• Red Wine Sauce
• 1 tablespoon vegetable oil
• 1 shallot, minced
• 3/4 cup low sodium chicken broth
• 1/2 cup dry red wine
• 2 teaspoons brown sugar
• 3 tablespoons unsalted butter, cut into 3 pieces and chilled
• 1 teaspoon minced fresh thyme
• salt
• pepper

Directions

1. Steaks-pat steaks dry with paper towels, then season with salt and pepper.

2. Heat the oil in a 12-inch skillet over med-high heat until just smoking.

3. Brown the steaks on the first side, about 4 minutes.

4. Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.

5. Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.

6. Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.

7. Add in the shallot; cook until softened, about 2 minutes.

8. Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.

9. Stir in any accumulated meat juice.

10. Turn the heat to low and whisk in the butter, one piece at a time.

11. Off the heat, stir in the thyme and season with salt and pepper to taste.

12. Spoon the sauce over the steaks before serving.

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