Seared steak with red wine pan sauce

Heat a pan over medium-high with a drizzle of oil; sear the steak to the desired doneness.

Remove the steak and rest about 5 minutes while making the sauce.

Turn the heat to medium; toast the minced shallot about 30 seconds, stirring.

Add 100 ml red wine and scrub the pan with a spatula to release the fond; reduce by a half to a third until it leaves a trail, 1 to 2 minutes.

Add 100 ml chicken stock and reduce.

Add 30 g butter and work it in to emulsify.

Add a splash of cornstarch slurry to thicken until it coats the back of a spoon.

Finish with fresh minced parsley and plenty of black pepper; spoon over the steak.