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1
Saute the vegetables, add the wine and simmer and reduce.
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2
Then strain the sauce, simmer to reduce as much sauce as you need when cooking the steak.
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3
Taste and adjust the seasoning.
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4
Cut the vegetables and garlic into about 1 cm dice (take the celery leaves off and reserve for later).
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5
Put the vegetable oil in a pan and saute the vegetables until they have browned (this takes about 20 minutes over low-medium heat).
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6
When the vegetables have browned nicely, add the tomato paste and mix with the vegetables.
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7
Add the red wine, and simmer to reduce (about 40 minutes at a gentle boil).
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8
Add the celery leaves here for fragrance.
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9
When the red wine has reduced to about 1/4 of its original volume, skim off the scum.
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10
Add the honey.
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11
Strain the sauce through a sieve, and it's done.
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12
Brown the steak over medium-high heat on both sides.
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13
Rest the steak on a rack.
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14
When the surface is lukewarm, pan fry the steak again over low-medium heat for about a minute.
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15
Rest the meat again on a rack.
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16
Repeat this 2-3 times.
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17
Prepare the side vegetables.
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18
Saute them in the same frying pan as the steak.
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19
Cook the steak to your desired degree of doneness.
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20
Take the vegetables out.
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21
Put the steak on the rack again.
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22
(This will make the meat retain its juices!)
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23
Spread some oil in a frying pan, and add the completed sauce from Step 9.
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24
Bring to a boil, add the butter, salt and pepper.
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25
Taste and adjust the seasoning.
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26
Put the steak and vegetables on a plate, pour the sauce on the front side of the steak and serve (I added some mashed potatoes and watercress).
