- 1 12- to 14-ounce sirloin steak
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons finely chopped shallots
- 6 tablespoons Merlot
- 3/4 cup beef stock or canned broth
- 3 tablespoons unsalted butter
- Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
- Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
- Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.