Makes 4 servings. Difficulty
Four 1" thick sirloin steaks Kosher salt and freshly ground black pepper to taste 1 Tablespoon olive oil 3 Tablespoons unsalted butter, divided 1 large garlic clove, minced 1 shallot, sliced 1-1/4 cup fennel bulb, diced 1/2 cup red bell pepper, diced 1-1/2 cup cremini mushrooms, sliced 1 teaspoon fresh tarragon, chopped 1/2 cup cabernet sauvignon wine
Preheat oven to 200°F or to lowest setting.
Trim excess fat from steaks and season generously with salt and freshly ground black pepper.
In a large skillet heat olive oil and 1 tablespoon unsalted butter over medium-high heat. Working in 2 batches, sear steaks for 3-4 minutes per side.
Remove steaks from skillet, tent with foil and place in warm oven. Repeat with remaining steaks.
Meanwhile in a medium skillet, melt 1 tablespoon butter over medium heat. Add garlic and shallots and sauté for 1 minute. Add fennel and continue to sauté for 3 minutes. Add red pepper; sauté 1-2 minutes. Add mushrooms; sauté 1 minute. Stir in tarragon and adjust seasonings to taste with salt and freshly ground black pepper. Set aside off heat.
Place skillet used for steaks over medium-high heat. Deglaze pan by adding wine to pan, scraping up browned bits on bottom of pan. Reduce wine by half.
Remove from heat and stir in remaining tablespoon of butter. Add vegetables to pan; Return pan to medium-low heat. Stirring; reheat vegetables and coat with sauce. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place steaks on warmed dinner plates and top with vegetable mixture.