Recipe contributed by:
Brander Vineyard - Santa Ynez Valley - Santa Barbara County

Pairs best with:
Cabernet Sauvignon    SHOP BY VARIETAL >

Also pairs with:
Cabernet Franc   SHOP BY VARIETAL >
International Red   SHOP BY VARIETAL >
Tempranillo   SHOP BY VARIETAL >
Zinfandel   SHOP BY VARIETAL >

Ingredients:
2 Pounds Sirloin Steak, cut 2 inches thick
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/2 Cup chopped Shallots
1/2 Cup chopped Chives
1 Tablespoon red wine vinegar
1 Cup dry red wine
Salt and fresh ground Pepper

Preparations:
In a heavy skillet, bring oil and butter to a sizzle. Add the steak and cook over medium heat, 8 minutes on each side for rare, 9-10 minutes on each side for medium. Remove steak from pan and cover to keep warm. Add the shallots and all but 1 Tablespoon of the chives to the pan; stir and cook for 1 minute. Pour in the vinegar and wine; simmer for 2-3 more minutes. Season with salt and pepper. Slice the sirloin crosswise into 1/2 inch slices and place on platter. Pour the sauce over the roast and top with the remaining chives to serve. Enjoy!