Directions

1. Pat beef dry and season with salt and pepper. Heat oil in 10-inch skillet over medium high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium rare), 5 to 7 minutes; transfer to plate and tent loosely with aluminum foil.
2. Add 1 T of butter to fat left in skillet and melt over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in wine and sugar, scraping up an browned bits. Bring to simmer and cook until nearly evaporated, about 3 minutes. Stir in broth, bring to simmer, and cook until sauce is slightly thickened, about 3 minutes. Stir in any accumulated meat juices and simmer for 30 seconds. Off heat, whisk in remaining 1 T of butter and thyme and season with salt and pepper to taste. Return browned steak tips to skillet to coat with sauce. You may heat it again if you please. Serve.