1 tablespoon canola oil
2 (8oz) top sirloin steaks, trimmed
3/8 teaspoon salt, divided
3/8 teaspoon freshly ground black pepper, divided
3 tabelspoons minced shallots
2 teaspoons chopped fresh thyme
1/2 cup full-bodied red wine (such as cabernet sauvignon)
1/2 cup unsalted beef stock
1 1/2 teaspoons butter
1/2 teaspoon Dijon mustard
1 tablespoon chopped flat-leaf parsley

1 tablespoon canola oil 2 (8oz) top sirloin steaks, trimmed 3/8 teaspoon salt, divided 3/8 teaspoon freshly ground black pepper, divided 3 tabelspoons minced shallots 2 teaspoons chopped fresh thyme 1/2 cup full-bodied red wine (such as cabernet sauvignon) 1/2 cup unsalted beef stock 1 1/2 teaspoons butter 1/2 teaspoon Dijon mustard 1 tablespoon chopped flat-leaf parsley

Heat a large skillet over high heat. Add oil; swirl to coat. Spirnkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
Reduce heat to medium-high. Add shallots and thyme to pan; saute 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
Cut steak across the grain into thing slices; serve with sauce. Sprinkle with chopped parsley.