Good band name: Silky Reduction
1 small shallot, finely chopped1 tablespoon unsalted butterHeat oil in a large stainless-steel skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130° , 8–10 minutes. Transfer steak to a cutting board and let rest at least 10 minutes before slicing.
Meanwhile, pour off any drippings left in skillet . Reduce heat to medium and cook shallot and mustard seeds in residual fat, stirring occasionally, until shallot is softened and mustard seeds are toasted, about 4 minutes. Add thyme sprigs, wine, lemon zest, and ½ cup water, using a wooden spoon to scrape up any browned bits. Cook, swirling pan occasionally, until liquid is reduced by about half, about 5 minutes. Add butter, swirling pan to melt; season pan sauce with salt and pepper.
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