Steak Au Poivrade

4 strip steaks, 10 0z. eac

1 1/2 T course ground black pepper

1T canola oil

1 minced shallot

1/2 pinot noir wine

1/2 cup beef stock

1/2 cup worchestershire

1 t thyme, minced

2 T butter

Season the steaks with salk and pepper on both side. Pan sear the steaks in oil on both sides to desired temperature. Remove from pan and keep warm.

Add shallots and cook until soft. Add wine, stock and worchestershire.

Scrape bottom of pan and let simmer by 50%. Add thyme and butter to thicken the sauce.

Spoon over steaks.