Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.
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Oh, this is delicious. The star, of course, is the sauce. The shallots and thyme go perfectly together and the butter gives a richness to the sauce that is perfect. This was enjoyed by everyone, from a six year-old to an eighty-six year-old. You can read my full review at Taking On Magazines: http://bit.ly/16wb6yZ
Very good! The only changes I made was I didn't have shallots. Instead, I used onions with a little bit of jarred minced garlic. Other that that, I follwed exactly. My sauce was a bit runny. Wonder if I should have cooked it longer. Good flavor though!
For the time invested this is a good solid recipe. I made it exactly as described and served it with Rosemary-Garlic Roasted Potatoes and Frisée and Arugula Salad - also Cooking Light recipes. The whole meal took me less than an hour to fix from start to finish. I would serve this to company.
I rarely give 5 stars. I've made this twice now, it is a restaurant quality dish. Tonight I used a Cuvaison merlot in the sauce. I make the recommended Rosemary-Garlic Roasted Potatoes to go along with it. I've made the asparagus (very good) but tonight served it with some steamed peapods and sauteed mushrooms. Add a fabulous pinot noir and you're all set for one of the most fantastic meals you've ever prepared. Make this dish!
Made to recipe, except we added the accumulated meat juices to the sauce & omitted the final hit of salt & pepper. Served with the recommended roast potatoes and CL's lemon-garlic swiss chard. Excellent cold-weather meal.
This dish isn't "horrible" but I certainly wouldn't take the time / use the ingredients to make again, so it's honest to give it a 1-star rating. The sauce was actually overwhelming, and was not something I would ever want to have again. Since the steak is just seasoned and cooked, without the sauce, you don't need a recipe to cook the steak. Not a keeper for us and I would recommend skipping this dish as it was not really that quick to make (the sauce takes a while to thicken) and while it was easy, the end result was just "mheh." We won't be making this one again.