Shallot and Wine Sauce with Beef

2-3 slices of beef of your choice (3/8 inch thick (about 2/3 lb. total)
1 1/2 tsp. fresh ground pepper
2 tsp. chopped fresh thyme or 1 to 1 1/2 tsp. dried
1 tsp. salt
 3 Tbsp. butter or olive oil
 8 Shallots, peeled and thinly sliced
 3-4 Cloves garlic, finely chopped
 1/2 Cup dry red wine
 1/4 Cup water

Sauce: melt butter or hot oil over medium heat until it foams. Reduce heat to low
and add shallots and garlic. Saute until shallots are limp and translucent. Remove
shallots and garlic and set aside. Increase heat to medium high and add wine,
scraping pan to dislodge any bits clinging to bottom and sides. Cook 3-4 minutes or
until liquid is reduced to about 1/3 cup. Set aside.

Next, sear steak about 1 1/2 minutes on each side for medium rare. Remove steaks to
hot platter, add water to pan and scrape pan to release stuck bits. Add wine, shallots
and garlic. Cook 1-2 minutes. Spoon over steaks. Serve immediately