Pan Seared Steak with Red Wine Sauce

I was looking for something else to go with my salmon dish for Christmas Eve and found this at Canadian Living.   It's gonna work just great.   I'm switching the All-Purpose Flour out for Cornstarch to make it gluten free.


Pan Seared Steak with Red Wine Sauce

4 rib grilling steaks (6 to 8 oz/175 to 250 g each)
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) extra-virgin olive oil
1 cup (250 mL) red wine
1/2 cup (125 mL) beef stock
1 tbsp (15 mL) brandy (optional)
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) cracked black_peppercorns
2 tsp (10 mL) butter, softened
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) minced fresh parsley

Preparation:

Sprinkle both sides of steak with salt and pepper. In large skillet, heat oil over high heat; fry steaks, turning once, until browned and medium-rare inside, about 8 minutes. Transfer to plate; tent with foil and keep warm.
Drain fat from skillet; add wine and bring to boil, scraping up any brown bits. Boil until reduced by half, about 2 minutes. Add beef stock, brandy (if using), thyme and peppercorns; return to boil. Reduce heat and simmer until reduced by half, about 5 minutes.
In small bowl, mash butter with flour; whisk into sauce and simmer until slightly thickened, about 2 minutes. Stir in parsley. Slice steaks if desired; serve with sauce.

Source: Adapted from Canadian Living Website