Steak with Red Port Sauce

Sauté the shallots in a pan with half of the butter and a pinch of thyme for about 5 minutes.

Add the port and broth to the pan with the shallots. Crumble the gingerbread cookie into the pan and stir until fully dissolved.

Transfer the sauce to another pot with a strainer and add the other half of the butter.

Let the sauce simmer gently for 15 to 20 minutes until it thickens slightly.

Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.

Rub the flank steak with olive oil, salt, and pepper.

Sear the steak in the hot pan for about 3 minutes on each side until a caramelised crust forms. This should be done on all 4 sides, totalling 12 minutes.

Remove the steak from the pan and slice it against the grain. Set aside.

Place the flank steak on a plate and generously drizzle with port sauce, accompanied with stewed pears, green beans, and potato gratin.