Ingredients:

- For the Steak:

  - 2 beef steaks (filet mignon or ribeye)

  - Salt and black pepper to taste

  - 2 tbsp olive oil

  - 2 garlic cloves

  - 2 sprigs of rosemary

- For the Sauce:

  - 1/2 cup red wine

  - 1/2 cup beef broth

  - 2 tbsp butter

  - 1 tbsp balsamic vinegar

  - Salt and pepper to taste

Instructions:

1. Prepare the Steaks:

   - Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.

   - Rub both sides of the steaks with salt and black pepper.

2. Cook the Steaks:

   - Heat a skillet over medium heat and add the olive oil.

   - Place the steaks in the hot skillet and sear for 3-4 minutes on each side for medium-rare (adjust timing for your preferred doneness).

   - In the last minute of cooking, add crushed garlic cloves and rosemary sprigs to infuse the steaks with flavor.

   - Remove the steaks from the pan and let them rest under foil for 5-7 minutes.

3. Make the Sauce:

   - In the same skillet, add the red wine and bring it to a boil, allowing the alcohol to evaporate.

   - Add the beef broth and continue to simmer until the sauce reduces by about half.

   - Stir in the butter and balsamic vinegar until smooth. Season with salt and pepper to taste.

4.Serving:

   - Place the steaks on plates and drizzle with the prepared sauce.

   - Garnish with rosemary sprigs for an elegant touch.

5.Wine Pairing:

   - Serve your steaks with a glass of your favorite red wine. Cabernet Sauvignon or Merlot are perfect choices.

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