4 x 200 g (7 oz) gammon steaks, each 15 mm (1/2 in) thick
40 g (1 1/2 oz) butter
45 ml (3 tbsp) olive oil
10 ml (2 tsp) finely snipped fresh chives
tarragon leaves, to garnish (optional)
40 g (1 1/2 oz) butter
45 ml (3 tbsp) olive oil
10 ml (2 tsp) finely snipped fresh chives
tarragon leaves, to garnish (optional)
For the piquant sauce
4 shallots, or 1/2 Spanish onion, finely chopped
150 ml (5 fl oz) dry white wine
4 - 6 tarragon leaves, finely chopped
150 ml (5 fl oz) beef stock, homer-made or from a cube
60 ml (4 tbsp) tomato puree
150 ml (5 fl oz) thick cream
25 g (1 oz) butter, diced
150 ml (5 fl oz) dry white wine
4 - 6 tarragon leaves, finely chopped
150 ml (5 fl oz) beef stock, homer-made or from a cube
60 ml (4 tbsp) tomato puree
150 ml (5 fl oz) thick cream
25 g (1 oz) butter, diced
method
1. To make the sauce, combine the shallots or onion, wine and tarragon leaves in a small saucepan. Cook over high heat until the wine has reduced to about 30 ml (2 tbsp).
2. Pour in the beef stock and stir in the tomato puree. Cover the pan and simmer gently for 1 hour over very low heat, or until the liquid has reduced to 150 ml (5 fl oz). Add the thick cream to the reduced sauce and simmer for a further 15 minutes.
3. Meanwhile, remove the rind from the gammon steaks and snip the fat at frequent intervals, to prevent the steaks from curling up during cooking.
4. in a large frying-pan, heat the butter and olive oil. Fry the steaks over a low heat for 6 - 7 minutes on each side, of until cooked. Keep warm.
5. Strain the sauce through a fine sieve. Gradually whisk in the diced butter.
6. To serve, transfer the hot gammon steaks to a heated serving dish. Pour the sauce over the steaks, then sprinkle with the chives. Garnish with tarragon, if wished, and serve immediately.
2. Pour in the beef stock and stir in the tomato puree. Cover the pan and simmer gently for 1 hour over very low heat, or until the liquid has reduced to 150 ml (5 fl oz). Add the thick cream to the reduced sauce and simmer for a further 15 minutes.
3. Meanwhile, remove the rind from the gammon steaks and snip the fat at frequent intervals, to prevent the steaks from curling up during cooking.
4. in a large frying-pan, heat the butter and olive oil. Fry the steaks over a low heat for 6 - 7 minutes on each side, of until cooked. Keep warm.
5. Strain the sauce through a fine sieve. Gradually whisk in the diced butter.
6. To serve, transfer the hot gammon steaks to a heated serving dish. Pour the sauce over the steaks, then sprinkle with the chives. Garnish with tarragon, if wished, and serve immediately.
serving amount
serves 4
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