Steak with Red Wine Sauce

• Let your steak rest! Let it fully reach room temperature before cooking, at least two hours outside of the fridge. Don’t be worried about food poisoning–the heat will kill any unlucky bacteria. (Of course, do practice good hygiene and if your steak smells funny–it probably is.)
• Heat a grill pan to high, and preheat your oven to maximum.
• Pour a bit of canola oil on your hands and rub it all over the steak. Put your steak on the grill–it should make a good sizzling sound as it goes on–and sear on each side for exactly 30 seconds.
• Remove from the pan and place in the oven for two minutes for medium-rare, and two minutes on each side for medium. Remove steak, sprinkle salt and a bit of pepper on it, and let it rest for about five minutes. Serve with sides of your choice (mashed potatoes, baked potatoes, green beans, roasted vegetables…the sky is your limit!) and Red Wine Sauce, recipe below.

Red Wine Sauce

• In a medium saucepan over medium-high heat, sautee shallots with salt and pepper until they begin to brown. Deglaze with a dash of stock and add garlic. If using mushrooms, add here and allow the mushrooms to release all the liquid and for the juices to evaporate.
• Once all the liquids have been cooked out, add wine, stock and balsamic vinegar. Bring to a boil, and then simmer until the liquids have reduced by half, about ten minutes. Add silan or honey one teaspoon at a time to taste. Add more salt and pepper if needed. Reduce to desired consistency. Serve with steak.