Ingredients

The following ingredients have 4 Servings
  • 4 filets of sirloin steaks (cut 1 1/4 to 1 1/2 inches thick)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary (fine chopped, divided)
  • 2 tablespoons cracked peppercorn blend
  • 2 teaspoons kosher salt
  • 1/4 cup shallots (diced)
  • 4 cloves garlic (minced)
  • 1 cup cabernet sauvignon (red wine)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter
  • 3 tablespoons parsley (chopped)
  • Salt and pepper to taste

Instruction

  • Place steaks on the countertop for 30 minutes or so to take the chill off them.
  • Preheat oven to 350ºF.
  • Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl.
  • Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Remove steaks from the pan and place on a plate. Allow steaks to rest.
  • After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste.
  • Pour sauce over the steaks. Serve and enjoy.