Bistro Steak with Red Wine Sauce

Serve with potatoes baked with rosemary and garlic, and asparagus with lemon and pecorino.Or serve with quinoa, toasted pine nuts, and a celery and parsley salad.
Preheat a large skillet over high heat. Add the butter; stir to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer the steaks to the skillet; cook for 4 minutes on each side or until desired browning. Remove the steaks from the pan. Let stand for 5 minutes.Reduce heat to medium-high. Add the shallots and thyme to the skillet; saute for 1 minute or until lightly browned. Add the wine; cook for 2 1/2 minutes or until the liquid is almost evaporated. Add the stock; cook for 3 minutes or until the liquid is reduced by half and the mixture is slightly thickened. Remove the pan from the heat. Add the remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; whisk to combine.Slice the steak across the fibers in thin slices; serve with the sauce. Sprinkle with chopped parsley.