->Grilled Tornedos <-

Serves 4 4 160g eye rump steak

200g beef trimmings

200 g mixed finely chopped onions, leeks and celery

1/2 tablespoon vegetable oil

1 bottle red wine

1 litre veal stock

1 bay leaf

few sprigs thyme

6 black peppercorns

1 teaspoon salt

Cook beef trimmings in oil over high heat until browned. Add mixed

onions, leeks and celery and cook over low heat until soft. Add

wine and simmer for about 1 hour, or until reduced by half, skimming

fat from surface as neded. Add veal stock, bay, thyme, pepercorns

and salt and reduce to sauce consistency. Strain and keep warm.

Season rump with salt and pepper. Char-grill over high heat to

200C for minutes.

To serve, spoon sauce onto steak.