Seared Sirloin With Red Wine Shallot Sauce

• 2 1/4 lb potatoes, peeled, cut into 1 inch pieces
• 4 1/2 tbsp butter
• 1 cup milk, warmed
• 2 tsp fresh flat-leaf parsley, finely chopped
• 2 tsp fresh chives, finely chopped
• 4 None boneless sirloin steaks
• 1 tbsp olive oil
• 12 None shallots, halved
• 1/4 cup red wine
• 1 tsp red wine vinegar
• 1 cup beef stock
• 1 tsp Worcestershire sauce

1. For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
2. Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
3. Serve steaks with red wine sauce and herb mashed potato.

potatoes, butter, milk, parsley, fresh chives, boneless sirloin steaks, olive oil, shallots, red wine, red wine vinegar, beef stock, worcestershire sauce

Taken from recipes-plus.com/api/v2.0/recipes/22418 (may not work)