New York Strip Steak with Shallot Dijon Pan Sauce

• 2 pieces Beef sirloin steak, about 2.5 cm thick
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 1 medium Shallot
• 180 ml Beef stock
• 2 tsp Dijon mustard
• 25 g Butter, cold

1. Pat the steaks dry, then season all over with the fine sea salt and black pepper. Peel and finely slice the shallot.
2. Heat the olive oil in a cast-iron frying pan over medium-high heat until shimmering. Add the steaks and sear for 3 to 4 minutes per side for medium-rare, or cook to your preferred doneness. Transfer to a board and rest for 8 minutes.
3. Reduce the heat to medium and add the shallot to the same pan. Cook for 1 to 2 minutes until softened, scraping up the browned bits.
4. Pour in the beef stock and bring to a simmer, then cook for 3 to 5 minutes until slightly reduced. Whisk in the Dijon mustard until smooth.
5. Take the pan off the heat and whisk in the butter a little at a time until glossy and emulsified. Slice the steaks and spoon the pan sauce over to serve.

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