Ingredients
4 tbsp unsalted butter
4 shallots, finely chopped
2 tbsp plain flour
2 cups beef stock
1 tbsp tomato puree
6 tbsp Madeira
4 ham steaks (about 6-7 oz each)
black pepper
watercress, to garnish
creamed potatoes, to serve
Method
- Melt half the butter in a heavy medium-size saucepan, over a medium-high heat, then add the shallots and cook for 2-3 minutes until just softened, stirring frequently.
- A Sprinkle over the flour and cook for 3-4 minutes until well browned, stirring constantly.
- Whisk in the stock and tomato puree and season with pepper. Simmer over a low heat until the sauce is reduced by about half, stirring occasionally.
- Taste the sauce and adjust the seasoning, then stir in the Madeira and cook for 2-3 minutes.
- Strain into a small serving bowl or gravy boat and keep warm. (The sauce can be made up to three days in advance and chilled. Reheat to serve.)
- Snip the edges of the ham steaks to prevent them curling.
- Melt the remaining butter in a large heavy frying pan over a medium-high heat, then add the ham steaks and cook for 4-5 minutes, turning once, until the meat feels firm to the touch.
- Arrange the ham steaks on warmed plates and pour a little sauce over each.
- Garnish with watercress and serve the steaks with a little more of the sauce accompanied by creamed potatoes.
Cook's Tip
To make the sauce a deeper, richer colour, add a few drops of gravy browning liquid to the stock.
Makes 4 servings.
Source: Taste of France
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