500 gr  Top sirloin
4 T Madeira wine
25 gr Butter
1 t Cornflower
160 ml Beef stock
Cooking oil in bottom of fry pan

Heat cooking with the butter and fry the steak to taste, i.e., rare, medium rare, medium or ruined.

Remove the steak from the pan when done.

Add the stock to the hot pan, along with the Madeira. Mix the cornflower in a bit of cold water and then add it to the Madeira sauce, cooking it to thicken.

Serve the sauce with the steak.

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