Sirloin Steak with Wine & Shallot Sauce
Trim excess fat from steaks; nick fat at 1 inch (2.5 cm) intervals.
In heavy skillet, heat 2 tbsp of the oil over medium-high heat; cook steaks for 5 to 7 minutes on each side for medium-rare or until desired doneness. Transfer to plate and keep warm.
Pour off excess fat from skillet. Reduce heat to medium and heat remaining oil; cook shallots, stirring, for about 1 minute or until softened. Add wine and stock, scraping up any brown bits. Bring to boil over high heat; cook for 2 to 3 minutes or until reduced to about 1/2 cup. Strain sauce and return to skillet.
Add cream and cook for 2 minutes or until thick enough to coat spoon. Stir in any accumulated meat juices from steaks. Season with salt and pepper to taste. Thinly slice steak and serve with sauce. Enjoy!