Steak in Red Wine Sauce

Yield: 4 servings

2 lb Filet mignon strip steaks
2 tbsp Oil
2 tbsp Unsalted butter
¼ c Chopped shallots or scallion
½ tsp Finely minced garlic
½ c Dry red wine
¼ c Beef stock or bouillon
1 pn Dried thyme
Salt and pepper to taste

Trim steaks to remove any excess fat, and set aside. Heat the oil in a skillet or sauté pan over high heat. Add steaks and sear on each side for 1 minute. Reduce the heat to medium high, and cook the steaks for 2 to 3 minutes on a side for rare meat, or longer to taste. Remove the meat from the pan, and place it on a serving platter in a 200ºF oven to keep warm. Pour off the grease, and place the pan over medium heat. Add the butter, and sauté the shallots and garlic, stirring frequently, for 5 minutes. Raise the heat to medium high, add the wine, stock and thyme, and cook, stirring occasionally, until reduced by ½. Season with salt and pepper to taste. Pour the sauce over the steaks. Serve immediately.