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Pan Seared Filet Of Sirloin Steaks With Red Wine Sauce

Created by LindasBusyKitchen on March 28, 2015

4 pounds beef sirloin steaks (4 boneless steaks, cut 1 1/4 to 1 1/2 inches thick, I used 2 steaks)
1 tablespoon olive oil
2 tablespoons fresh chopped rosemary (chopped fine, divided, I used dried and just rubbed it between my fingers to release the flavor)
2 tablespoons cracked peppercorns (blend)
2 teaspoons kosher salt
1/4 cup diced shallots (I used dried onions and soaked them in the wine)

4 cloves minced garlic (I used garlic powder)
1 cup red wine (Cabernet Sauvignon, I used Merlot)
1 tablespoon Dijon mustard
2 tablespoons butter (I added 2 tablespoons flour to the butter and mixed it together, to thicken sauce)
3 tablespoons chopped fresh parsley (I omitted)
Salt and pepper, to taste

Step 1: Preheat oven to 350 degrees F.
Step 2: Heat oil in heavy skillet (not non-stick) over medium-high heat.
Step 3: Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak.
Step 4: Sear steaks 1-2 minutes on each side.
Step 5: Place in oven about 5-10 minutes for medium rare, or until steaks reach desired doneness.
Step 6: Allow steaks to rest 5 minutes before serving. (I covered mine is aluminum foil. After resting for a few minutes, I drained any juice from the steaks back into the pan, to use for the sauce).
Step 7: After removing steaks from pan, add shallots and garlic. Cook for 2 minutes on medium heat.
Step 8: Whisk in wine and mustard. Reduce by 2/3.
Step 9: Add remaining rosemary.
Step 10: Swirl butter (butter flour mixture) in pan to melt. If you added the flour to the butter let cook for a few minutes to let flour cook up. If needed add a little water if it becomes thick, to your desired consistency. (I like mine more like a thin gravy).
Step 11: Remove from heat.
Step 12: Add parsley and season with salt, to taste.
Step 13: Serve sauce over steak, and enjoy!