Season and sear the steak

• Pat the steak dry and season generously with salt and pepper.
• Heat the olive oil in a frying pan over high heat and sear the steak on both sides.
• Add a knob of butter and baste the steak, then transfer to a board to rest.

Start the red wine sauce

• Lower the heat and soften the shallot and garlic in the pan drippings.
• Pour in the red wine and let it reduce by half, scraping up the browned bits.

Finish the sauce

• Add the beef stock and simmer until slightly thickened.
• Take the pan off the heat and whisk in the cold butter until glossy.
• Slice the rested steak and serve with the sauce.