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Pat steak dry with paper towels, then toss in a bowl with salt and pepper until evenly coated on all sides.
Heat oil in a large skillet until smoking. Add steak tips, and cook until browned and to desired doneness, about 6-10 minutes. Transfer beef to a plate and tent with foil.
Add one tablespoon of butter to the pan, along with the minced onion. Cook until onions soften, about one minute. Add wine, broth, and thyme to skillet. Scrape any brown bits off the bottom of the pan and simmer until slightly thickened, about five minutes. Remove from heat, and whisk in remaining butter. Spoon sauce over steak tips and serve.
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