2 tbsp unsalted butter
2 tbsp olive oil
6 garlic cloves, peeled
10 shallots, peeled
1 tbsp brown sugar
2 tbsp tomato puree
750g braising steak
300ml beef stock
2 tbsp hot horseradish sauce
2 bay leaves
4 sage leaves, chopped, plus 8 leaves
sea salt and black pepper
In a large, lidded saucepan, heat the butter and 1 tbsp of the oil, then add the garlic cloves and shallots. Sauté for 8-10 mins until golden, then mix in the sugar, followed by the tomato puree. Add the whisky and cook for 2 mins, then add the braising steak. Fry the steak for 2 mins on each side and add the stock, horseradish, bay leaves and chopped sage. Bring to the boil, season with salt and pepper, then simmer, covered, on a low heat for 1¼ hrs until the steak is soft and the sauce is thick.
In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6 and place the sage leaves on a baking tray. Drizzle with the remaining oil and sprinkle with salt. Bake for 3 mins until crispy, but still green.
Serve the steak, topped with the sage leaves.
More recipes for a candlelit dinner are in the January 2021 issue of LandScape magazine...
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