BIFTECK MARCHAND DE VIN

Steps:

• Preheat oven to 375. Boil wine and shallots together in a small heavy saucepan over medium-high heat until liquid is syrupy and reduced by about two-thirds, 12-15 minutes. Remove pan from heat. Heat oil and 2 tablespoons of the butter together in a large, heavy ovenproof skillet over medium high heat until hot but not smoking. Generously season both sides of steak with salt and pepper. Brown steak well on both sides, 3-4 minutes per side, then transfer skillet to oven to let steak finish cooking, 5-6 minutes for medium rare. Transfer steak to a cutting board, loosely cover with foil, and let rest for 10 minutes. Return pan with wine and shallots to medium-low heat. Add glace de viande and heat, stirring often, until sauce is hot. Remove pan from heat and add remaining butter, 1 tablespoon at a time, whisking well after each addition. Stir in lemon juice, parsley, and salt and pepper to taste. Slice steak and transfer to a warm platter. Spoon some of the sauce over the steak, and serve with remaining sauce on the side.