Steak with red wine sauce and rosemary

Ingrédients

• 2 steaks (about 150-180 g each)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 pats of butter (use separately)
• 2 garlic cloves, crushed
• 2 sprigs of fresh rosemary
• 100 ml red wine (full-bodied, e.g., a Merlot)
• 100 ml beef stock

Préparation

1. 1

   Take the steak out of the fridge 30 minutes before cooking so it reaches room temperature. Pat it dry with paper towels and season generously with salt and pepper.Heat the frying pan over high heat until it's very hot. Add a pat of butter together with a splash of oil and wait until the butter browns but doesn't burn.Place the steak in the pan and cook 2 minutes per side for medium-rare, or 3 minutes per side for medium. Don't press on the meat. While cooking, add the garlic and rosemary to the pan and spoon the butter regularly over the steak.Remove the steak from the pan and place it on a cutting board. Loosely cover with aluminum foil and let rest for 5 minutes.Turn the heat down a bit. Discard the garlic if it has darkened too much. Deglaze the pan with the red wine and scrape up all the browned bits with a wooden spoon. Let the wine reduce for 2 minutes.Add the beef stock and let the sauce simmer for another 3 to 4 minutes until it has slightly thickened. Stir in a knob of cold butter for a nice gloss. Taste and season with salt and pepper.Slice the steak if you like, place on a plate and pour the warm red wine sauce over it. Serve immediately and enjoy.