A superb dish for those who enjoy rich sauces, serve Steaks with Chestnut Sauce for a special occasion, accompanied by Potato Croquettes and sauteed mushrooms.
4 rump steaks, about f-inch thick
1 teaspoon salt teaspoon black pepper
1 garlic clove, crushed
2 oz. butter
1 medium-sized onion, finely chopped
½ teaspoon dried thyme
6 oz. canned unsweetened chestnut puree 4 fl. oz. Marsala 10 fl. oz. home-made beef stock
3 tablespoons double cream
Place the steaks on a board and sprinkle them with the salt, pepper and garlic. Set aside.
In a medium-sized saucepan, melt
1 tablespoon of the butter over moderate heat. When the foam subsides, add the onion and thyme and fry, stirring occa- sionally, FOR 5 TO 7 minutes or until the onion is soft and translucent but not brown. Stir the chestnut puree into the onion mixture and cook FOR 2 minutes, stirring constantly until the mixture is smooth. Gradually add the Marsala and beef stock, stirring constantly. Increase the heat to high and bring the sauce to the boil. Reduce the heat to low and simmer the sauce for 15 minutes, stirring occasionally.
Meanwhile, in a frying-pan large enough to hold the steaks in one layer, melt the remaining butter over mod-erately high heat. When the foam sub-sides, add the steaks and fry them for 2 minutes on each side. Reduce the heat to low and cook them for a further 2 minutes on each side. This will produce rare steaks – double the time for well-done steaks. Remove the steaks from the pan and transfer them to a warmed serving dish or warmed individual serving plates. Keep them hot while you finish making the sauce.
Add the cream to the chestnut mixture in the pan and cook for 3 minutes, stirring constantly. Remove the pan from the heat. Pour the sauce into a warmed sauceboat and serve immediately, with the steaks.