1 lb. sirloin cut into 1 inch pieces
salt/pepper
1 T. canola or vegetable oil
4 T. unsalted butter
1 small onion, chopped small
1/2 c. dry red wine
1 tsp. brown sugar
a few sprigs of fresh thyme
Season steak pieces with salt and pepper
Heat the oil until the smoking point. Add the meat and cook until well browned about 5-7 minutes.
Remove to a plate and tent with foil.
Add 1 T. of the butter to the pan over medium heat. Add the onion and cook until soft.
Add the wine ad brown sugar. Scrape up the good brown bits on the bottom of the pan.
Allow to reduce until nearly evaporated.
Add the broth and any juice on the plate the plate where the meat is resting.
Cook until it reduces a bit.
Remove from the heat and add butter and thyme. Allow to set a bit while the butter melts.
Add the meat back into the pan and heat through.