All-in-one-pan Steak Bourguignonne

Ingredients for 4 servings:

• 4 steaks, e.g. rib-eye or rump
• 2 tbsp olive oil
• 1 small onion(s), chopped
• 2 clove(s) garlic, chopped
• 200 ml red wine
• 200 ml beef broth
• 2 tbsp parsley, fresh
• 30 g butter, very cold, diced

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat a large frying pan over high heat. Rub the steaks with the oil and season well. Once the pan is very hot, sear the steaks for 2-5 minutes on each side, depending on your preference. Remove the steaks from the pan and place them on a plate, lightly wrapping them with aluminum foil to keep them warm. Heat the remaining oil in the pan and sauté the onion for 2-3 minutes. Add the garlic and wine, lightly scraping the bottom of the pan to loosen any crispy bits from the seared steak. Increase the heat slightly to reduce the wine. Pour in the stock and reduce by half, so the sauce appears slightly glossy. Remove the pan from the heat, stir in half the parsley along with any juices from the steaks. Season, then stir in the butter. Transfer the steaks to plates, pour the sauce over the steaks, and scatter the remaining parsley over the sauce. Serve with a green salad and thin fries (or mashed potatoes).