200gm — Angus Striploin (salt & freshly ground pepper to taste)
15ml — Olive Oil
5gm — Butter
Port Wine Jus
20gm — Diced Shallots
75ml — Port Wine
25ml — Brandy
200ml — Veal Jus
2gm — Cracked Black Peppers
15gm — Unsalted Butter
Steak
Season Steak with salt and freshly ground pepper. Heat olive oil and butter in a saute pan and sear both sides of the steak until golden brown. Baste the steak occasionally with the resulting fats until desired doneness. Remove and set aside to rest.
Add olive oil and butter into the same saute pan and saute the diced shallots until fragrant, for 2 minutes. Add in the port wine and brandy and flame off the alcohol and reduce jus by half. Add in the unsalted butter and simmer until sauce thickened. Pour the port wine jus over the striploin and serve.
