Steak with Red Wine Thyme Sauce
Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.
Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.
Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.