Ribeye steak (or sirloin) w/ wine merchant sauce

Remove the meat out of the refrigerator. (It will come back to room temperature to get a perfect cooking: seared on the outside, while still red, juicy and warm inside).

Peel and finely chop the shallots.
In a saucepan, sweat the shallots with a little butter (25 g) and crushed peppercorns.
At the beginning of coloring, add the flour, mix, then add the wine while whisking and the veal stock.
Boil, then reduce by half over low heat.
Filter with a thin sieve.
Season to taste (salt/ground pepped).
Keep warm.

Note: Unlike the "Entrecôte Bordelaise", you can add at the same time as the wine some aromatics (thyme, chopped tomato ...).

Pat the meat dry with a towel.
Sear it in a frying pan with 25 g hot butter and a splash of oil.
Cook it as you wish.
Then let it relax for 5 minutes on a warm plate (covered).

Add to the sauce the juice rendered by the meat.
Salt the meat.
Serve on warm plates, meat covered with sauce.

Sauce "wine merchant" today means with red wine. Comes from the time when wine was collected in pots directly from the barrel at the nearby store. In business downturn time, barrel ends with a bit of oxidation were perfectly recycled... in a good sauce.
If you enjoy shallots, don't filter the sauce.
If your sauce is not too thick, you can use it to deglaze the pan, just after cooking the meat, to recover the juices.