• A fillet of beef per person
• 1 lt beef stock
• 5 cloves of garlic, sliced
• 600 g sliced onions
• 2 tbls olive oil
• 225 ml white wine
• 4 tbls balsamic vinegar
• 1 dessertspoon fresh ginger, cut into thin strips
• 1 tbls soft dark brown sugar
• Black pudding
• Fresh parsley

Reduce the beef stock by three quaters. Sweat the onion and garlic in the oliver oil in a covered pan until very soft. Remove the lid and cook till golden brown. Add the white wine, balsamic vinegar, ginger and sugar and gently cook to a thick syrup. Add the reduced stock; bring to a gentle simmer, taste and season with salt and pepper. Warm the black pudding in a moderate oven and place under the steak. Serve with fillet of beef grilled to your taste.