Entrecote Speared With Rosemary in a Red Wine and Honey Sauce Recipe

Directions:

1. Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
2. Place in a bowl with the olive oil and pepper and give it all a good massage.
3. Spear two pieces of meat on each rosemary sprig.
4. Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
5. When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
6. Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
7. Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
8. Drizzle the meat with the sauce and serve.