2 sirloin steaks (10 oz. each)
3/4 c. veal stock
3/4 c. burgundy wine
1 shallot, chopped
2 green onions, chopped
1 1/2 tbsp. butter
Salt and pepper to taste

Season the steak. Melt the butter in a large skillet over high heat. Sear the steaks 2 minutes on each side. Transfer the steak to a platter. Add the shallots and deglaze with the wine. Reduce until almost 3 tablespoons and add the veal stock. Reduce again to almost 1/2 cup. Add the chopped scallions and adjust seasoning. Pour over the steak and serve immediately.