4 thinly cut steaks, any variety

1 can of beef stock (low sodium is best)

¼  C. of a good quality red wine

2 T. olive oil

2 T. of butter

2 T. of flour

Salt and pepper

 

Preheat the pan and add olive oil. Season steaks with salt and pepper. Place steak in the pan and cook for about four minutes on each side or until desired doneness. If you buy a thicker cut steak, the cooking time will be longer. Remove steaks and cover with tin foil. Bring the heat down to medium low and add butter to the pan. Add flour to the pan whisking the entire time to prevent any lumps in the sauce. After about one minute, add the wine and allow the alcohol to cook out for about one minute, and then add the beef broth. Allow the sauce to thicken for about three minutes and then put steaks back in the pan to get them warm again and covered in the sauce. Serve steaks with sauce poured over them.