Fry the onion until translucent.
Brown the steaks on both sides and put into a covered dish along with
the onions, dates, grape juice, sherry, soy sauce & rosemary.
Bake slowly 165°C for an 1 and a half hours.
Remove the chops, keep them warm and pour juices into a pan if your dish isn’t hob friendly.
Mix the cornflour with 50ml water and add to the juices, on a medium
heat allow to thicken, add the cream.
(Remember I freeze leftover cream
in ice trays, I added 2 cubes).
Re-unite the steaks with the sauce and serve.
with permission of Sous Chef.
visit Sous Chef’s
blog, click here.