How to make
Leave the meat at room temperature for about half an hour. Choose mature meat from an appropriate breed of calf.
Start by making the red onion and wine sauce. It is very tasty and suitable for all red meats.
Cut the onion into crescents and fry it, until soft in olive oil, by stirring often.
Pour the water and cook for a few minutes, until it almost evaporates, this will further soften the red onion. Then pour the wine and season with salt and black pepper (freshly ground).
Cook for another 10 minutes on medium heat, then remove from the stove and blend, until you have a smooth sauce.
Heat a large, heavy-bottomed skillet over medium-high heat and drizzle with olive oil. The heating surface should also be wide to heat the entire pan well and seal the beef steaks nicely. This step is important to preserve the meat's juices.
Cook the beef until nicely browned on both sides and only after it is sealed, sprinkle one side with Maldon flaky salt, then the other. If you like well done steaks leave on medium heat to allow the heat to penetrate more, but don't cook too long to keep the steaks juicy and pink inside.
Serve the beef steak warm with the red onion sauce and spring onions.
Enjoy your meal!
