2 lb Filet mignon strip steaks

      2 tb Oil

      2 tb Unsalted butter

    1/4 c  Chopped shallots or scallion

    1/2 ts Finely minced garlic

    1/2 c  Dry red wine

    1/4 c  Beef stock or bouillon

      1 pn Dried thyme

           Salt and pepper to taste
  TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a
  skillet or saute pan over high heat. Add steaks and sear on each side for 1
  minute. Reduce the heat to medium high, and cook the steaks for 2 to 3
  minutes on a side for rare meat, or longer to taste. Remove the meat from
  the pan, and place it on a serving platter in a 200F oven to keep warm.
  Pour off the grease, and place the pan over medium heat. Add the butter,
  and saute the shallots and garlic, stirring frequently, for 5 minutes.
  Raise the heat to medium high, add the wine, stock and thyme, and cook,
  stirring occasionally, until reduced by 1/2. Season with salt and pepper to
  taste. Pour the sauce over the steaks. Serve immediately.