2poundsbeef steak, 3/4 to 1 inch thick, cut into 4 steaks, or 4 - 8 ounce steaks
1/2cupbeef bouillon, or dry red wine
salt and pepper
Put the first amount of butter and the oil in a heavy skillet over medium high heat. When the butter has foamed and the foam then begins to subside, you are ready to cook the steak.
Fry the steaks on one side for 3- 4 minutes. Turn them and brown on the other side for 3 to 4 minutes, depending on desired degree of doneness. Remove the steaks to a hot platter and season them with salt and pepper. Keep them warm while you make the sauce.
Pour the fat from the skillet. Add the dry red wine (or beef bouillon) and cook over high heat. Scrape up the brown bits from the bottom of the pan and boil until the liquid is reduced almost to a syrup. Remove from the heat and stir in butter until it has melted. Pour the sauce over the steak to serve.