Ingredients


¾ lb. T-bone steak, trimmed of excess fat


1 Tbs. extra virgin olive oil


Coarse salt and ground pepper


2 medium shallots, finely chopped


3 Tbs. chopped parsley, more for garnish if desired


2 Tbs. chopped chives, more for garnish if desired


2 Tbs. unsalted butter


1 ½ c. fruity red wine


Directions


Season steak on both sides with salt and pepper. Heat oil in a heavy skillet until very hot. Add steak and brown on both sides, 3 to 4 minutes per side, until done. Remove and cover to keep warm. Add shallots to pan and cook until fragrant and starting to brown, 1 to 2 minutes. Add wine and stir, scraping up brown bits from bottom of pan. Bring to a brisk simmer and cook for 3 to 4 minutes to reduce wine to a glaze consistency. Stir in chopped parsley and chives. Take the pan from the heat and whisk in the butter, until it melts into the sauce. Slice the steak, drizzle sauce over it and garnish with additional parsley and chives if desired.