Fry finely chopped carrot, celery and onion in oil. Then add one litre beef stock and 1/2 bottle wine, herbs (thyme, rosemary, parsley). Boil for 30 minutes reducing the stock, then sieve off all vegetables.
Tie string around two round steaks (150 g each) and tie onto a skewer balacing over the pot, the steaks should be in the wine reduction but not touching the bottom of the pan. Cook for 7 minutes and then let rest for a few minutes, serve with salad and roast potatoes and salt / pepper meat to taste.