Start off by taking a heavy-bottomed pot and frying the bacon crisp over medium-high heat. Remove it from the pot and place it on a paper towel to drain the fat until serving.

Since the beef is dry-aged and comes from two of the finest cuts of cattle, it’s important that it doesn’t simmer in the dish. Therefore, begin by cutting it into cubes and browning it in the bacon fat along with a bit of oil.

Remove the meat from the pot and set it aside.

Chop the onion and garlic (you can also add mushrooms) and brown them in the pot with butter, puree, and paprika. Add the red wine and let it cook down for a few minutes. Add the stock and let it reduce for a few minutes. Then add the passata and let it cook for 5 minutes. 

Add the cream and crème fraîche, and when it has thickened sufficiently, season with salt, pepper, lemon juice, vinegar, and sugar.

2-3 minutes before serving, place the meat in the sauce so that it reaches the right temperature.

Our rule for basmati rice is as follows:

Use 2 parts water for 1 part rice. We typically use a coffee cup for measuring. 1 cup is enough for 2.5 people. Add a pinch of salt (1/2 tsp.) and cook for 12 minutes.  Turn off the heat and let it steam with a cloth over the top for 12 minutes.

 

Serve the dish with rice on the bottom, sauce and meat on top, finished with bacon and, for example, flat-leaf parsley.