Steak Saute Marengo

Heat 4 tablespoons butter and the oil in a saute pan.

Cut steak into cubes and the onions and carrot into quarters and saute for 5 minutes.

Season with salt and freshly ground pepper. Sprinkle with flour and blend.

Allow to color slightly; add garlic and stir.

Add wine and reduce by 2/3.

Add tomato sauce to the pan.

Put in bouquet garni (1/2 teaspoon of each: thyme, rosemary, marjoram, basil, peppercorns and 2 bay leaves tied in cheesecloth). Add enough beef broth to cover the meat.

Bring to a boil; cover and simmer very gently for 1 hour.

Scald the little onions; drain. Dry with a cloth and cook in 1 tablespoon butter until golden.