2-3 slices top sirloin, cut 3/8 inch thick (about 2/3 lb. total)
1 1/2 tsp. fresh ground pepper
2 tsp. chopped fresh thyme or 1 to 1 1/2 tsp. dried
1 tsp. salt

SAUCE:

3 tbsp. butter or olive oil
8 shallots, peeled and thinly sliced
3-4 cloves garlic, finely chopped
1/2 c. dry red wine
1/4 c. water

Rub steaks with pepper and thyme. Set aside.

For sauce, melt butter or hot oil over medium heat until it foams. Reduce heat to low and add shallots and garlic. Saute until shallots are limp and translucent. Remove shallots and garlic and set aside. Increase heat to medium high and add wine, scraping pan to dislodge any bits clinging to bottom and sides. Cook 3-4 minutes or until liquid is reduced to about 1/3 cup. Set aside.

To cook steaks, sprinkle salt in a frying pan over high heat. When pan is very hot, almost smoking, add steaks and sear about 1 1/2 minutes on each side for medium rare. Remove steaks to hot platter, add water to pan and scrape pan to release stuck bits. Add wine, shallots and garlic. Cook 1-2 minutes. Spoon over steaks. Serve immediately with twice-cooked potatoes, sliced tomatoes and maybe some good French bread. Accompany with a nice Merlot or possibly a Zinfandel.