1. Heat oil in heavy-bottomed 10-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steak with salt and pepper. Place steak in skillet; cook, without moving steak, until well browned, about 2 minutes. Using tongs, flip steak; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125°F on instant-read thermometer for medium-rare (about 5 minutes) or 130°F for medium (about 6 minutes).

2. Transfer steak to large plate and tent loosely with foil; let rest until internal temperature registers 130°F for medium-rare or 135°F for medium, 12 to 15 minutes.

3. While steak is resting, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.

4. Using sharp knife, slice steak about 1/4-inch-thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.

Serves 2