HG Strattons - Master Butchers

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.