A sophisticated version focusing on a highly clarified, bone-broth based wine reduction.
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Temper the beef at room temperature for 45 minutes; pat excessively dry with lint-free towels to ensure a perfect Maillard reaction.
In a heavy-bottomed copper saucepan, reduce the red wine with shallots, thyme, and peppercorns by 75% until a syrupy consistency is achieved.
Whisk the cold veal broth into the wine reduction; bring to a simmer and then clarify the liquid using an egg-white raft to remove all impurities.
Strain the clarified liquid through a chinois lined with a muslin cloth into a clean sauté pan and reduce further until the sauce coats the back of a spoon.
Sear the beef in a high-smoke-point oil in a cast-iron skillet, basting with a small knob of butter until the internal temperature reaches exactly 52 degrees Celsius.
Allow the beef to rest on a wire rack for a minimum of 10 minutes to allow the juices to redistribute through the muscle fibers.
Finish the sauce by performing 'monter au beurre', whisking in the remaining cold butter cubes one by one over low heat to create a glossy, emulsified sheen.
Carve the beef into thick medallions, season the exposed grain with Maldon salt, and nappe the clarified reduction over the center.
