How to make it

  • Rub steak with tarragon and 1/4 tsp salt to season both sides.
  • Heat a 12 inch skillet on medium-high.
  • Add 1 Tbs oil and steak; cook 10-12 min for medium, or unitl desifed doneness, turning over once.
  • Transfer steak to cutting board and slice in thin strips.
  • In same skillet add shallot and cook one minute, stiffing occationally.
  • Add wine and heat to boiling.
  • Boil 2 min or until reduced to 1/3cup.
  • Top sliced steak with red wine sauce.

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