Recipe - Steak In Red Wine Sauce

2 pound Filet mignon strip steaks
2 tablespoon Oil
2 tablespoon Unsalted butter
One fourth cup Chopped shallots or scallion
One half teaspoon Finely minced garlic
One half cup Dry red wine
One fourth cup 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 saute 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 200F oven to keep warm.
Pour off the grease, and place the pan over medium heat. Add the butter,
and saute 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 1/2. Season with salt and pepper to
taste. Pour the sauce over the steaks. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini