Bistro Steak With Red Wine Sauce

• 1 tablespoon canola oil
• 2 (8-ounce) top sirloin steaks, trimmed
• 3/8 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 3 tablespoons minced shallots
• 2 teaspoons chopped fresh thyme
• 1/2 cup full-bodied red wine (such as cabernet sauvignon)
• 1/2 cup unsalted beef stock
• 1 1/2 teaspoons butter
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped flat-leaf parsley

1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
2. Reduce heat to medium-high. Add shallots and thyme to pan; saute 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.
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canola oil, salt, freshly ground black pepper, shallots, thyme, fullbodied red wine, unsalted beef stock, butter, mustard, flatleaf parsley

Taken from www.myrecipes.com/recipe/steak-red-wine-sauce (may not work)