- 500 g Cut of rump steak
- 300 g Onion
- 200 g Butter
- 100 g Pancetta
- 50 g Flour
- 0.5L Dry white wine
Heat through the butter, sliced pancetta and onion in a pan. Cook (don’t fry), then remove the onion and pancetta.
Add the meat, chopped into very small slices, to the butter; over a high heat, let it turn white (without frying it) then simultaneously add the salt, pepper, nutmeg, cinnamon and flour.
Add the wine until it comes to the boil, then serve immediately with the polenta.
A recommended wine to accompany it would be Torrette, served at 18 C°.