4 beef striploin steaks, about 250 g (1/2 lb) each

30 ml (2 tbsp) butter

10 ml (2 tsp) unbleached all-purpose flour

125 ml (1/2 cup) cider or white port wine

125 ml (1/2 cup) chicken broth

Salt and pepper

In a large skillet, brown the meat in the butter for 3 minutes on each side for rare doneness. Season with salt and pepper. Keep the meat on a warm plate.

Sprinkle the hot skillet with the flour and mix thoroughly. Deglaze with the cider and broth. Bring to a boil while whisking and reduce by half. Set aside.

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