Steak with Red Wine Sauce

• 4 x Steaks ( Eye Fillet recommended)
• Olive Oil Spray
• 2 shallots sliced
• 125ml dry red wine
• ½ Cup Beef stock
• 60g butter chopped
• 1 tablespoon tarragon leaves

Spray the nonstick pan with Olive Oil and cook steaks 2 minutes each side.

Transfer to roasting pan and roast at 200C for 5 minutes.  Rest for 5 minutes

In nonstick pan add shallots and cook until soft.

Add red wine and beef stock and cook over heat.  Whisk in butter and tarragon.

Serve veef drizzled with red-wine sauce and serve with vegetables or salad.