Steak With Shallot-Red Wine Sauce - cooking recipe

Ingredients

1 teaspoon vegetable oil
2 (12 ounce) boneless rib-eye steaks or (12 ounce) beef tenderloin steaks
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
2 medium shallots, finely chopped
1 cup dry red wine

Preparation

In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
Meanwhile, pat steaks dry with paper towels.
Add margarine to skillet.
Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
Transfer steaks to cutting board; keep warm.
To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
To serve, thinly slice steaks and spoon wine sauce on top.