Grilled Beef With Piquant Sauce

1 kg grilling steak, cut into 4 thick slices

Sauce
2 shallots, finely chopped
2 tablespoons olive oil
2 anchovy fillets, soaked in water, drained and chopped
10 cl red wine vinegar
3 or 4 garlic cloves
1 bay leaf
½ teaspoon thyme
1 clove
1 or 2 small red chili peppers, seeded
Salt and pepper
1 tablespoon flour
½ liter beef stock
1 tablespoon finely chopped gherkins
1 tablespoon finely chopped capers

Brown the shallots in the oil. Add the anchovies, then pour the vinegar into the pan. Add the garlic, bay leaf, thyme, clove and chili pepper. Season with salt and pepper.

As soon as the vinegar has evaporated, add the flour and brown it. Then add the stock, little by little, stirring constantly to achieve a completely smooth sauce. Stir until all the stock is added and well mixed, and leave on a gentle heat for about 30 minutes. Ten minutes before serving add the gherkins and capers to the sauce. Keep the sauce warm while you grill the beef, then serve it with the meat.