2 litres of chicken stock, 1 bottle of red wine, 1 tsp tomato puree, 1 carrot, 4 cloves of garlic, 1 sprig of thyme, 100g smoked streaky bacon, 75g butter, 400g whole peeled British shallots, 100g baby button mushrooms, 4 British rump steaks 125g each cut into generous sized cubes, olive oil, 2 slices of white bread and 50g parsley – chopped.
To make the sauce simply combine the stock, wine, tomato puree, carrot, garlic and thyme and any shallot trimmings you have into one large pan. Reduce the whole amount by 3/4, until you have the sauce consistency you require. Cut the bacon into lardons and place into a bowl.
In a large pan add the butter, add all of the peeled shallots and bacon lardons and cook for 10 minutes on a medium heat setting, then add the mushrooms and cook for a further 2-3 minutes. Season with salt and pepper and pour in the finished red wine sauce, then put to one side.
Cook the diced steaks to your liking. Also at this point cook the croutons in hot olive oil until golden brown on both sides season with salt and drain on kitchen paper.
Once the steaks are cooked add them to the hot sauce. Add the chopped parsley at the last minute and finish with the cooked croutons.