Pan-Seared Steak with Red Wine Sauce
For the original recipe and instructions, see “Pan-Seared Steak with Red Wine Sauce” at cooking.nytimes.com
Ingredients
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 ½ pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
- 2 shallots
- 2 ½ tablespoons unsalted butter
- ½ teaspoon neutral oil, such as grapeseed
- 2 tablespoons good brandy, preferably Cognac
- ⅓ cup dry red wine
- ⅓ cup beef or chicken stock, preferably homemade
- 1 tablespoon chopped chives
- Watercress, for serving
Recipe copyright
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