Pan-Seared Steak With Red Wine Sauce

45 min4 servings

Skillet-seared steak rested and finished with a flambéed brandy, red wine and stock pan sauce.

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Kosher salt, as needed	Season steaks, rest 15 min							Serve steaks with sauce & watercress
Freshly ground black pepper, as needed
1 ½ pounds boneless steak, or 1 ¾ pounds bone-in steak (1 ½ inches thick)
2 shallots, minced	Mince shallots		Brown shallots in pan	Flambé with brandy	Add wine, reduce until syrupy	Add stock, boil to thicken	Whisk in butter & chives off heat
½ tablespoon unsalted butter (for searing)	Sear steaks in butter & oil	Rest steaks off heat
½ teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
80 ml dry red wine
80 ml beef or chicken stock, preferably homemade
2 tablespoons unsalted butter (for finishing sauce)
1 tablespoon chopped chives
Watercress, for serving

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