|Beef tenderloin/Boneless sirloin steaks||4 Pound, cut thin, 8 loins|
|Garlic||3 Clove (15 gm)|
|Coarse salt||1 Teaspoon|
|Prepared mustard||2 Tablespoon|
|Orange juice||1 Tablespoon|
|Sliced carrot||1 Cup (16 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Onions||4 Medium, sliced and separated into rings|
|Truffles||3 Large, sliced|
|Ham||1⁄4 Pound, cubed|
|Salt pork||1⁄4 Pound, cubed|
|Madeira/Port wine||1 Cup (16 tbs)|
|Amber rum||3⁄4 Cup (12 tbs)|
|Beef stock||1 Cup (16 tbs)|
Pound steaks until flattened.
In a mortar, pound to a paste the garlic, parsley, thyme, and salt.
Add mustard and orange juice to the seasoning paste.
Combine carrot, cabbage, onion, truffles, ham, and the mustard mixture.
Render salt pork in a skillet.
Remove the cracklings and add to the vegetable mixture.
Brown the steaks in the fat over medium heat.
Alternate layers of the steak and vegetable mixture in a large casserole with a tight-fitting cover.
Pour wine into the casserole dish to fill it one third full.
Warm the rum, ignite it, and pour it, still flaming, over the meat.
Cover casserole tightly.
Bake at 450Â°F 20 minutes, then turn oven control to 325Â°F and continue to cook 4 hours.
Transfer steaks and vegetables to a warm platter and keep hot.
Measure liquid in casserole and add enough beef stock to equal 2 cups.
Pour liquid into a saucepan and set over medium heat.
Mix butter and cornstarch and add to liquid in saucepan.
Stir constantly until thickened.
Add salt and pepper.
Pour sauce over meat or serve in a sauceboat.
Accompany with Puree of Breadfruit