Truffle Oil Flavored Sirloin Steak & Red Wine Sauce

Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes. Pat dry with a kitchen towel and season with salt and pepper.

💡 Tip: Taking the steak out before cooking can reduce juice loss.

Aprox. 30 min

In a pan heated over medium heat, add 1 tbsp of truffle oil and place the steak in the pan. Cook for 3-4 minutes on each side until the outside turns brown.

💡 Tip: Adjust the time according to your desired doneness. About 3 minutes for medium-rare and 4 minutes for medium is appropriate.

Aprox. 8 min

Add the butter and let it melt, then add the rosemary and baste the steak with the butter to infuse its flavor.

💡 Tip: Be careful to adjust the heat so the butter doesn't burn. This moment is the happiest!

Aprox. 2 min

Remove the steak and let it rest for 5-10 minutes.

💡 Tip: Resting allows the juices to redistribute, resulting in a juicier steak.

Aprox. 10 min

In the same pan where the steak was cooked, add the onion and garlic and sauté over medium heat.

💡 Tip: Sauté until the onion becomes translucent.

Aprox. 5 min

Add the red wine and bring to a boil until the alcohol evaporates.

💡 Tip: Boiling quickly over high heat will enhance the wine's flavor.

Aprox. 3 min

Add the beef broth, balsamic vinegar, and sugar, and reduce until thickened to complete the red wine sauce.

💡 Tip: If the sauce is too thin, you can add a little cornstarch slurry to thicken it.

Aprox. 10 min

Slice the steak into bite-sized pieces and place on a plate, drizzling with the red wine sauce. Finish with a drizzle of the remaining truffle oil. Plating with asparagus makes it even more elegant.

💡 Tip: This dish pairs well with a full-bodied red wine.

Aprox. 2 min