- 2 steaks
- kosher salt and cracked pepper
- 2 tbsp canola oil
- 2 tbsp butter
- 3 minced shallots
- 2 tsp minced fresh thyme
- 1/4 cup red wine
- Preheat the oven to 375 F.
- Season both sides of the steaks with salt and pepper.
- Heat a large skillet on medium high until hot. Add the canola oil and when it is hot add 1 tbsp of butter.
- Add the steaks and sear on one side for 1 1/2 minutes, turn and brown the other side, tilting the skillet, and baisting the meat with the butter. Cook another 1 1/2 minutes. Set the meat on a baking sheet and return the skillet to the stove.
- Add the shallots and toss for about 2 minutes. Add the remaining tablespoon of butter and the thyme. Reduce the heat and cook until soft. Season to taste with salt and pepper. Cook a further 2 or 3 minutes to caramelize.
- Stir any of the juices that have accumulated around the steak into the skillet. Then spread the shallots over the the steaks. Place in the oven for about 5 minutes.
- Deglaze the skillet with the red wine.
- Serve the steak with the red wine jus.