wilkes

My people are fans of this sauce. I'm glad you enjoyed it also.

This was perfect and exactly what I wanted My wife doesn't eat much meat but I had to fix this 3 nights in a row. Thank You

Thank You I will give it a try this weekend sometime.

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.

I have had this over stakes etc in several restraunts anybody have a good recipe for it.