Peppery Steaks With Wine Sauce

• 2 boneless rib-eye steaks, 1/2 inch thick, can substitute sirlion
• kosher salt
• 2 tablespoons stone ground dijon mustard
• 2 teaspoons cracked black pepper
• 1 tablespoon oil
• 2 minced shallots (can substitute 1 green onion and 1 minced garlic clove)
• 12 cup dry red wine
• 12 cup beef broth
• 12 teaspoon dried thyme

1. Season steaks with salt then spread steaks with mustard; press in cracked pepper.
2. Cook steaks on high in skillet.
3. Remove to platter; cover to keep warm.
4. Discard fat from skillet; reduce heat to medium-high.
5. Add shallots and thyme; cook 30 seconds, stirring constantlly.
6. Add wine; cook 1 minute.
7. Add broth; bring to boil and loosen brown bits.
8. Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
9. Spoon sauce over steaks.

substitute sirlion, kosher salt, stone ground, cracked black pepper, oil, shallots, red wine, beef broth, thyme

Taken from www.food.com/recipe/peppery-steaks-with-wine-sauce-344283 (may not work)