Prep Time:	10 min.
Cook Time:	15 min.

Ingredients:

• 1 12- to 14-oz sirloin steak, or two 6- to 8-oz steaks
• 1 tbsp vegetable oil
• 1 1/2 tbsp finely chopped shallots
• 6 tbsp (3/8 cup; can use 1/4 cup) Merlot
• 3/4 cup beef stock or canned broth
• 3 tbsp unsalted butter

1. Sprinkle steak with salt and pepper.
2. Heat oil in heavy large skillet over high heat.
3. Add steak and cook until brown, about 1 min per side.
4. Reduce heat to medium and cook steak to desired doneness, about 3 min per side for medium-rare.
5. Transfer to plate; tent with foil.

1. Add shallots to same skillet and sauté over medium-high heat 1 min.
2. Add Merlot; boil until reduced by half, about 2 min.
3. Add stock; boil until syrupy, about 8 min.
4. Remove skillet from heat.
5. Add butter and whisk until melted.
6. Season with salt and pepper.

1. Cut steak into 2 pieces (if one large one); plate.
2. Spoon sauce over and serve.

1. Don't let the wine evaporate on you, can happen suddenly.