Steak and Pepper Sauce - Reverse Sear
For the steak
2 x 225gthick sirloin, fillet or rib-eye steaks
- salt & pepper
2 tbspolive oil
- large knob of butter
Preheat oven to 150C/130C fan.
Place the steaks on a rack over a rimmed baking sheet and season well on both sides with salt & pepper.
Roast the steaks until the internal temp reaches 48C.
Remove and wrap in foil to rest.
Heat the olive oil in a heavy bottom frying pan until just smoking.
Remove from the heat, add butter and swirl until melted.
Place back on the heat and add both steaks.
Sear on both sides and the edges for about 45s each until a nice golden crust forms.
Place back in the foil to rest again.
For the sauce
1shallot or¼ medium onion, chopped fine
2 tspcracked black pepper
1 tbspcornflour mixed with 1 tbsp cold water (optional)
Add a little more oil to the pan if needed and fry the shallot of onion until just browning.
Deglaze the pan with the red wine and the add the stock.
Heat until bubbling and then melt in the butter.
Either simmer until reduced and thickened or add cornflour mixture and whisk.
Serve everything with frites and veg.