boneless steaks (8 to 10 ounces each, cut from the shell)
salt and pepper (to taste)
dry red wine
shallots (finely minced)
packet instant bouillon
Heat electric skillet to 390F. Slash fat edge of each steak in two or three places to prevent curling. Sprinkle with salt and pepper. Pan-broil steaks without added fat until brown on both sides or to degree of rareness desired. Remove steaks from pan. Add all other ingredients. Bring to a boil. Scrape pan bottom to loosen drippings. Simmer 2 to 3 minutes. Pour over steaks on platter.