- 300 ml ('1/2 pint) Demi- Glace sauce
- 10 ml (2 tsp) tomato puree
- 50 ml (2fl oz) good brown stock
- 50 ml (2/1 oz) Madeira
- 15 g ('1/2 oz) butter
- salt and pepper
- 4 thick fillet steaks
- oil, for brushing
Heat the demi-glace sauce. Add the tomato puree to the sauce and simmer for about 5 minutes. Mix in the stock and simmer for a further 10 minutes, skimming as necessary, until the sauce is syrupy in consistency. Whisk in the Madeira and butter. Adjust the seasoning.
Season the steaks with pepper and brush with a little oil. Grill for about 4-5 minutes each side, or until cooked to your liking.
Gently reheat the sauce. Serve the steaks with the sauce, and accompanied by asparagus or courgettes, and sauteed potatoes.