How to make it

  • STEAK: Very simply season them and butter/pan-fry them. Finish in the oven if needed
  • FOR THE SAUCE: Which is little more than a souped up Sauce Bordelaise made with Spanish port and by first chopping the carrot celery and leeks roughly and roasting them in a very hot oven with the beef scraps until nicely browned. Put them into a stock pot along with the stock and the hard herbs. Bring to a boil, reduce to a slow simmer and reduce by half.
  • Strain the stuff into another pan and to it add the demi-glaze, wine, garlic, apples and plumbs. Cook again until reduced by 2/3. Strain yet again. Finish with the parsley and season with salt and pepper.
  • FOR THE CREAM: Whisk the egg yolks into the cream and cook with the sage leaves over a low heat until thick. Mix in the oil when finished.
  • SERVE: The steaks drowned in the brown sauce and spruced with the cream sauce atop. Serve this ideally with the POTATO/TURNIP GRATIN (see recipe) and some small stuffed cabbage roll made with ground tenderloin, wild mushrooms and rice, which may as well be sauced with the brown sauce.

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