Cote Boeuf Chalonnaise(French; From La Provence) - cooking recipe

Ingredients

6 (12 oz.) steaks
pepper
1 Tbsp. dried shallots or green onion bottoms
1 Tbsp. chopped parsley
1 tsp. chopped garlic
oil (for greasing skillet lightly)
1 pinch thyme
1 c. dry red wine

Preparation

Saute steaks in oiled skillet for 3 to 4 minutes on each side on medium fire for medium rare steaks.
Remove steaks when desired doneness is reached.
Set aside and keep warm.
Add to same skillet the tablespoon of shallots or onion, garlic, thyme, chopped parsley and dry red wine.
Add 4 ounces of butter and when butter has melted, swish the butter and sauce together gently.
Pour over steaks when hot and serve.
Serves 6.