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1
Steak: Put an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
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3
Set aside.
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4
Season the steaks with salt and pepper, to taste.
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5
In a large skillet, heat the oil over medium-high heat.
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6
Add the steaks and brown on all sides, about 4 minutes.
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7
Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness.
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8
Let the steaks rest for 5 minutes on a cutting board.
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9
Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat.
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10
Add the shallots and mushrooms and season with salt and pepper, to taste.
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11
Cook until the shallots are soft, about 5 minutes.
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12
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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13
Cook until most of the liquid has evaporated, about 2 minutes.
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14
Stir in the beef broth and rosemary.
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15
Whisk in the flour until smooth.
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16
Bring the mixture to a boil.
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17
Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes.
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18
Remove the pan from the heat and stir in the butter until smooth.
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19
Season with salt and pepper, to taste.
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20
Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter.
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21
Pour the sauce into a serving bowl and serve alongside the meat.
