Ingredients

5 tablespoons cold unsalted butter, divided
2 beef steak (top loin, rib eye, or tenderloin cut about 3/4-inch thick)
1/3 cup dry red wine
1/4 cup reduced-sodium beef broth
2 tablespoons finely chopped shallot (or 1 clove garlic, minced)
1 tablespoon whipping cream (no substitutes)

Directions

Heat a large skillet over medium-high heat (if possible do not use a nonstick skillet).Add 1 Tablespoon of the butter; reduce to medium.Cook steaks about 3 minutes per side or until medium rare (145 degrees).Transfer steaks to a platter; cover with foil to keep warm (steak will continue to cook as they stand).Drain fat from skillet.Add wine, broth and shallots to the hot skillet.

Using a wire whisk stir and scrape the bottom pan to remove browned bits.Continue to cook over medium heat about 3 to 4 minutes or until liquid is reduced to about 2 TBLS.Reduce heat to medium low.

Stir in whipping cream, then remaining butter, 1 TBS at a time, whisking until butter is melted and sauce has thickened slightly.Season to taste with salt and pepper. Serve sauce at once over meat.Makes about 1/4 cup sauce.