Sprinkle meat with salt and pepper. Heat oil in heavy skillet, large enough to hold the slices of meat in one layer. Brown the meat on both sides, about 1-2 min. to a side. Or cook longer if you prefer well done. Transfer meat to a warm serving platter. Pour off the fat from the skillet, add 1 tbsp of butter and when it is hot add shallots. Cook briefly, stirring, and add the wine. Cook until almost reduced by half. Add the brown sauce and cook about 2 min. Put through a fine strainer into a small saucepan. Add salt and pepper to taste. Swirl in the remaining tbsp of butter. Serve piping hot spooned over the meat.
Thanks to Melinda Sharrit.