Ingredients:-

• 2 entrecôte or sirloin steaks weighing about 8 oz (225 g) each, removed from the fridge about 1 hour before you need them
• 1 tablespoon light olive oil
• 1 small onion, peeled and finely chopped
• 6 fl oz (175 ml) red wine
• freshly milled black pepper

Method:-

• First of all, heat half the oil in the frying pan over a high heat, then fry the chopped onion until it's softened and tinged dark brown at the edges – about 6 minutes – and remove to a plate.
• Now add the remaining oil to the pan and, keeping the heat high – the pan should be as hot as you dare – season the steaks with coarsely milled black pepper, but no salt, as this encourages the juices to come out.
• Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty.
• Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done. Remove from pan and keep warm.
• Return the onion to the pan, pour in the wine and, keeping the heat high, boil until reduced and syrupy.
• Serve the steaks on hot plates with the sauce spooned over.

Note:-

A traditional French entrecôte comes from the rib area of the carcass, corresponding to the steaks known in different parts of the English-speaking world as rib, rib-eye, club, Scotch fillet, or Delmonico.

The term may also be used in France to denote the sirloin, more properly known as a contre-filet.

In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia, New Zealand, and the United Kingdom), a sirloin steak, a strip steak.

If the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak in the United States or a T-bone steak in England.