ステーキ（牛肉のステーキと赤ワインソース）｜George ジョージさんのレシピ書き起こし

Chop the onions.
Put (A) butter (for sautéing) in a pot and add onions.
Sprinkle with salt and sauté until the onions are tender.
(A) Add red wine and boil down.
Add (A) honey and (A) fond de veau, and boil down.

Cut the boiled potatoes into round slices.
Cut the mushrooms into 1/4.
Pour olive oil into a frying pan and heat over medium heat.
Add potatoes, sprinkle with salt (not listed), and brown.
Put the potatoes on the vat and lightly wipe the frying pan.
Add mushrooms to a frying pan, sprinkle with salt (not listed) and fry over medium heat.
When it's browned, put it on the bat.
Mince garlic and parsley for garnish.

Add (A) butter (for emulsification) to 1 sauce and emulsify.

Sprinkle a generous amount of salt on both sides of the sirloin.
Pour olive oil into a frying pan and heat over medium heat.
Fry on the fatty side and remove once from the skillet.
Add (B) butter (for roasting) to a frying pan, add (B) garlic and (B) rosemary.
When the butter becomes mousse-like, return the meat to the frying pan and grill each side for 30 seconds.
Once both sides are cooked, remove from the frying pan and let rest for 1 minute.
After resting, return to the frying pan and cook for 30 seconds on each side.
Once both sides are cooked, take it out of the frying pan again and let it rest for 2-3 minutes.
Return to the frying pan and cook for 30 seconds on each side.
Remove from pan and cover with aluminum foil to keep warm.

Add the garlic and parsley cut in step 2 to the frying pan from step 4 and fry.
Add the potatoes and mushrooms from Step 2 and mix lightly.

Cut the steak into bite-sized pieces and sprinkle with black pepper.
Arrange the cut steak and garnish on a plate.
Completed by putting the sauce on the steak.