Steak with Shallot and Red Wine Reduction

Total time: 30 minutes
    Tenderloin slices would be lovely with this - as would strip steaks or even London Broil!

 Ingredients:

• 2 steaks, 6oz (180gr) each
• 3 large shallots
• 1 tbs olive oil
• 1 tbs brown sugar
• 1 tbs Balsamic vinegar
• 1/2 cup (4oz, 120ml) red wine

 Instructions:

• Peel and thickly slice shallots.
• Heat oil in a nonstick skillet over medium-low heat. 
• Add shallots and sauté until starting to brown and caramelize, about 15 minutes.
•  Remove shallots to a plate and cover to keep warm.
• Increase heat to medium-high and add steak. 
• Quickly cook steaks for 2 - 4 minutes per side depending on type and thickness. 
• When done, remove and cover to keep warm.
• Add red wine to pan and scrape up all the yummy brown bits on the bottom. 
• Add the shallots, sugar and vinegar. Cook, stirring over high heat, until sauce is reduced and starting to thicken, 3 - 4 minutes.
• Spoon a bit over the each steak and serve.