°1 bone-in ribeye steak
°1 drizzle of oil
°5cl dry white wine
Heat the oil in a frying pan and cook the meat for 3 to 4 minutes on each side. Cover with aluminum foil and keep warm.
Heat half the butter in the pan and sweat the peeled and minced shallot. Add the white wine and let reduce for 2 to 3 minutes.
Off the heat, add the rest of the butter while mixing. Salt, pepper. Arrange the sirloin slices on the plates, cover with the sauce and serve immediately.