Pat beef dry with paper towels and sprinkle with salt and finely ground pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer beef to plate, tent with aluminum foil, and let rest while preparing sauce.

Add 1 tablespoon butter to fat left in skillet and melt over medium heat. Add shallot, rosemary, and coarsely ground pepper and cook until shallot is softened and mixture is fragrant, about 2 minutes. Stir in broth, scraping up any browned bits. Bring to simmer and cook until reduced slightly, about 2 minutes. Stir in vinegar and any accumulated meat juices and simmer for 30 seconds.

Off heat, whisk in remaining 3 tablespoons butter, 1 piece at a time, until incorporated. Season with salt and pepper to taste. Return steak tips to skillet and turn to coat with sauce. Serve.