Steak and Pepper Sauce - Reverse Sear

For the steak

• 2 x 225g thick sirloin, fillet or rib-eye steaks
• salt & pepper
• 2 tbsp olive 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

• 1 shallot or¼ medium onion, chopped fine
• 60ml red wine
• 250ml beef stock
• 2 tsp cracked black pepper
• large knob butter
• 1 tbsp cornflour 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.