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Pan Seared Sirloin with Red Wine and Shallot Reduction

4 (4 oz.) Top Sirloin Steaks
2 tbsp. shallot
1 cup red wine
1/2 cup beef stock
2 tbsp. butter
1 tbsp. olive oil
salt and pepper to taste
Directions: Season the Top Sirloin Steaks with salt and pepper and sear with the oil on medium high heat until desired doneness, about 3-4 minutes per side for medium. Remove the pan from the heat and dump the oil out. Add the shallot to the hot pan, reduce heat to medium and sweat for two minutes.

Bring heat up to high, add wine and reduce to ╝ cup. Add stock and reduce by half. Remove from heat and let cool two minutes. Add butter and swirl to melt evenly.
Servings: 4
Source: Olathe North High School Culinary Program

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