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1
Season the steaks on both sides with pepper and a very small pinch of salt.
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2
Heat half the oil in a heavy frying pan, add the steaks and fry over a high heat for about 2 minutes, until brown.
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3
Turn the steaks, lower the heat to medium, and continue cooking for 2-5 minutes, depending on their thickness and how well you like them done.
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4
To test the cooking of a steak, press the meat in the center with your finger (don't worry, it won't burn you).
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5
If soft, the steak is rare, if slightly resistant, the meat will be medium, and if firm it is well done (and likely to be dry).
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6
Remove the steaks to a dish, cover with foil and keep warm.
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7
Heat the remaining oil in the pan, add the shallots and the garlic and fry, stirring for 1-2 minutes until they begin to brown.
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8
Pour in the wine and simmer for 2-3 minutes, stirring and scraping to dissolve the pan juices, until the wine is reduced almost to a glaze.
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9
Stir in the parsley, chives, tarragon or basil and any juices that have run from the meat.
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10
Take the pan off the heat.
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11
Whisk in the butter a few pieces at a time so that it softens and thickens the sauce without melting to oil.
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12
Taste and adjust the seasoning, spoon the sauce over the steaks and serve at once.
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13
From Good Food NO FUSS by Anne Willan, 2003
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14
Photo CREDIT: Simon Wheeler
