Filete con salsa de vino tinto

Ingredientes

• 2 (12 ounce) Ribeye or NY Strip Steaks, 1.5 inches thick
• 1 tablespoon freshly ground black pepper
• 1 tablespoon kosher salt
• A few sprigs of rosemary and thyme
• 4 cloves of garlic, lightly crushed but still in their skin
• 1 shallot, quartered
• 1-2 tablespoons avocado or grapeseed oil
• 4 tablespoons unsalted butter, room temperature
• 1 medium shallot, finely diced
• 2 tablespoons cognac
• 1/3 cup dry red wine
• 1/3 cup beef or roasted chicken stock
• 3 tablespoons unsalted butter, cold
• 1-2 tablespoons chopped chives
• Flaky sea salt

Preparación

1. 1

   For the Steak

2. 2

   Preheat a cast iron skillet on the stove over low heat for 5-10 minutes. While the skillet is heating, season the steak generously with salt and pepper.

3. 3

   Turn the skillet up to medium high heat and add 1-2 tablespoons of oil in the pan, enough to evenly coat the bottom of the pan. Carefully lay steaks into the pan.

4. 4

   Sear steaks on one side for about 5 minutes. Once an even golden crust has formed, flip the steaks.

5. 5

   Add garlic, quartered shallots, rosemary, thyme, and room temperature butter into the pan. When butter is melted, tip pan so the butter runs to one side. Use a spoon to scoop up butter and baste the steak.

6. 6

   Continue to cook until steak hits desired internal temperature, remove from pan and allow to rest while making the sauce.

7. 7

   For the sauce, pour out butter, herbs, garlic, and shallots. Place the pan back on the stove with the heat turned off. Add the diced shallots and stir. The residual heat in the pan will cook them.

8. 8

   Turn heat back: Once the shallots have softened, turn heat back on to medium high. When the pan is hot, turn the heat off, stir in cognac and scrape the bottom of the pan.