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© Meredith Corporation. All rights reserved. Used with permission.
Heat a large skillet over medium-high heat. Brush steak with 1 tablespoon oil and season with salt and pepper.
Add the remaining 1 tablespoon oil to the pan and add the steak. Cook for 4 minutes per side or until internal temperature registers 125°F on an instant-read thermometer for medium-rare. Remove to a warm plate and allow to rest 5 minutes while making sauce.
Drain off all but 1 tablespoon of the pan drippings. Add shallot (or onion) to the pan and cook 1 minute, stirring frequently. Add rosemary and garlic and cook 30 seconds to 1 minute, until fragrant. Add wine and boil for 1 minute, scraping up the browned bits on the bottom of the pan. Add broth and boil 1 minute. Whisk in butter; stir in parsley.
Thinly slice the steak against the grain. Serve with the pan sauce.