.4 rib eye steaks
. 1 leek
.20 g butter
. 1 oil mist
. 5 cl of 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 amount of butter in a skillet and sweat the peeled and chopped shallots. Add the white wine and let it steep for 2 to 3 minutes.
Remove the pot from the heat, add the rest of the butter, mixing. pepper salt. Arrange sirloin on plates, cover with sauce, and serve immediately.