A timeless classic, monkey gland sauce makes a
delicious addition to any steak.
3 Tbsp (45 ml) olive oil
4 minute steaks, 3-5 mm thick
1 onion, peeled and chopped
1
Tbsp (15 ml) chopped fresh parsley or 1 tsp (5 ml) dried
1/3 cup (80 ml) tomato sauce
¼ cup (60 ml) fruit chutney
3 Tbsp (45 ml) Worcestershire sauce
¼ cup (60 ml) red wine or port
2 tsp (10 ml) sugar
salt and
freshly ground black pepper to taste
- Heat the oil in a large frying pan. Fry the steaks for 2-3 minutes per side until browned, then remove and set aside. Add more oil to the pan if required and sauté the onion until soft. Add the remaining ingredients and simmer for 5-10 minutes until the sauce thickens.
- Return the steaks to the sauce to warm through for 1-2 minutes, then serve with couscous and a salad.
Serves 4
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