Instructions: Finely chop shallots; set aside. Heat 2 Tbsp butter and 2 Tbsp. oil in large cast iron skillet over med-high heat. Season steaks with salt and freshly ground pepper. Cook steaks, 2 at a time, until medium rare, 3-4 minutes per side. Transfer steaks to a plate and cover with aluminum foil to keep warm.

Add shallots to skillet and cook, stirring frequently, over med-high heat until they soften and brown, about 5 minutes. Add red wine vinegar and cook until the skillet is almost dry, 4 minutes. Remove pan from heat and stir in 3 Tbsp. butter, pour in any meat juices that have accumulated while steaks were resting, season with salt and pepper, and spoon over steaks.

Serve over Crouton or serve with French bread.

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