Oven-broiled sirloin with Cabernet butter sauce

Ingredients

• One piece of top sirloin
• salt
• black peppercorns from the mill
• olive oil
• 1 tablespoon of unsalted butter, cut into thin slices, at room temperature
• 1/2 cup of Cabernet Sauvignon
• 1 shallot, pureed
• 3 tablespoons of unsalted butter, cut into small pieces

Brush the steak with olive oil on both sides, and season generously with salt and pepper.

Preheat the grill. Place one rack at the top and one directly below it, with a sheet of aluminum foil raised on the lower rack.

Place the steak on the top grill grate, insert the probe into the center, and leave the door slightly ajar with a sheet of aluminum foil.

Cook to an internal temperature of 57 °C (135 °F) for rare, 63 °C (145 °F) for medium-rare, or 74 °C (165 °F) for well-done (the temperature will continue to rise by about 3 °C as it rests).

Place it on a plate, cover it with slices of butter and aluminum foil, and let it rest for 10 minutes before slicing it thinly at an angle, against the grain.

For the sauce, reduce the wine and shallot in a frying pan over medium-high heat.

Gradually incorporate the butter into the whisked eggs, one spoonful at a time, ensuring each piece is fully absorbed before adding more.

Serve the steak warm, with a generous serving of sauce.