Peel and chop the shallots and sauté in extra virgin olive oil. Pour a lot of red wine and add 2 ginger roots, peeled and cut into pieces. Let simmer until wine is half consumed. Add the broth and simmer again. Strain the sauce in a fine sieve and mix in the butter.
Toast the bread in a frying pan with a few drops of extra virgin olive oil until crunchy.
Sauté the cherries in caramelised sugar and pour red wine over them. Spread them on the bread slices.
Grill the beef, salt and pepper and place on the pieces of toast. Cover with the red wine sauce and cherries. Finally sprinkle with dry grated ginger and serve with the vegetables cooked on a low heat in extra virgin olive oil, and seasoned with the sherry wine vineger.
Wholesalers
Sirloin Steak on Crusty Toast and Cherries
