The 1766 Tavern at Beekman Arms teams this delicious steak with grilled onion rings.

Serves 2.

INGREDIENTS

  • 112- to 14-ounce sirloin steak
  • 1tablespoon vegetable oil11/2tablespoons finely chopped shallots
  • 6tablespoons merlot
  • 3/4cup beef stock or canned broth
  • 3tablespoons unsalted butter

    DIRECTIONS

    Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.

    Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.

    Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.