Steak with Shallot-Merlot Sauce

• 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

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 minute per side.
4. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare.
5. Transfer steak to plate; tent with foil.
6. Add shallots to same skillet and saute over medium-high heat 1 minute.
7. Add Merlot; boil until reduced by half, about 2 minutes.
8. Add stock; boil until syrupy, about 8 minutes.
9. Remove skillet from heat.
10. Add butter and whisk until melted.
11. Season with salt and pepper.
12. Cut steak into 2 pieces; place on plates.
13. Spoon sauce over and serve.

vegetable oil, shallots, merlot, beef stock, unsalted butter

Taken from www.epicurious.com/recipes/food/views/steak-with-shallot-merlot-sauce-100643 (may not work)