Instructions: 1. Rub the steak with the salt and cracked pepper. Heat a skillet until smoking and add the oil. When hot, saute the steak two to three minutes per side. Remove to a plate and place in a warm oven.

2. In a small heavy sauce pan, reduce the wine, vinegar, shallot and sage by a little more than half, until the liquid begins to thicken slightly. Turning the heat to low, add the butter a little at a time, whisking after each addition until all of the butter is incorporated. If the sauce is not yet creamy, whisk in more cold butter. Remove pan to a warm place.

3. Slice the avocado and fan it out on the edge of the plate. Slice the avocado and fan it out opposite the steak. Toss the lettuce in a few droplets of olive oil and place between the steak and avocado. Spoon the sauce over the steak. Garnish with sage sprigs.

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