Instructions: First make the Persillade - pick the leaves of parsley and plunge into boiling water, remove immediately and run under cold water in a sieve until cold. Then put this in a liquidiser with the melted butter, garlic, salt and pepper. Blend until completely smooth. Put to one side for now.

Next, reduce the red wine by 3/4s, then add the very strong chicken stock and reduce some more until rich. Then whisk in a couple of small knobs of butter to finish. Keep warm.

Grill the steaks as you like them cooked. Then smear a good layer of persillade on top and sprinkle with the breadcrumbs. Return to the grill for 90 seconds until drizzling crusty.

Serve on a plate with red wine sauce around.

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