Whisky braised steak

Serves 6 2 tbsp unsalted butter 2 tbsp olive oil 6 garlic cloves, peeled 10 shallots, peeled 1 tbsp brown sugar 2 tbsp tomato puree 80ml whisky 750g braising steak 300ml beef stock 2 tbsp hot horseradish sauce 2 bay leaves 4 sage leaves, chopped, plus 8 leaves sea salt and black pepper

In a large, lidded saucepan, heat the butter and 1 tbsp of the oil, then add the garlic cloves and shallots. Sauté for 8-10 mins until golden, then mix in the sugar, followed by the tomato puree. Add the whisky and cook for 2 mins, then add the braising steak. Fry the steak for 2 mins on each side and add the stock, horseradish, bay leaves and chopped sage. Bring to the boil, season with salt and pepper, then simmer, covered, on a low heat for 1¼ hrs until the steak is soft and the sauce is thick. In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6 and place the sage leaves on a baking tray. Drizzle with the remaining oil and sprinkle with salt. Bake for 3 mins until crispy, but still green. Serve the steak, topped with the sage leaves.