Alongside the steak, serve quickly wilted spinach tossed with currants and pine nuts.
Makes: 4 servings
Prep: 10 mins
Cook: 20 mins
- 2 pounds boneless sirloin steak, about 1 inch thick (boneless rib eye or strip steak can be substituted)
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, coarsely chopped
- 1/2 carrot, coarsely chopped
- 1/2 celery rib, coarsely chopped
- 2 cups Brunello wine (Rosso di Montalcino wine can be substituted)
- 1 rosemary sprig
- 4 tablespoons cold unsalted butter
- Preheat the oven to 375 degrees . Season both sides of the steak with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat. When the olive oil is hot, add the steak and cook until well seared, about 4 to 5 minutes per side for medium-rare. Transfer the steak to a plate.
- Meanwhile, place the chopped onion, carrot and celery in the skillet, lower the heat to medium and saute the vegetables until browned, about 4 minutes. Add the wine and scrape any browned bits off the bottom of the pan. Add the rosemary and simmer until the liquid is reduced by two-thirds. Turn off the heat, strain the sauce into a bowl, discarding the solids, and return the sauce to the skillet.
- Cut the butter into small pats and gently swirl them into the sauce, then season with salt and pepper. Transfer the steak to a cutting board and slice it across the grain into 1/4-inch-thick slices. Serve the steak with the Brunello sauce.