• Slice the beef thigh into thin slices of about 1/2 cm (1/4 inch) and sprinkle them with garlic powder, salt and pepper on both sides.
• Melt a knob or two of butter in a skillet and fry the Venø steaks for 30 seconds on each side and transfer them to a separate dish.
• Continue with the bacon, frying it until crispy, then place it on a dish lined with kitchen paper to absorb the excess grease. Chop the bacon into bite-sized pieces.
• Add another pat of butter along with a tablespoon of oil to the pan and throw in the chopped mushrooms, onions and garlic and sauté everything together until the mushrooms brown and the onions soften.
• Remove any burnt bits from the bottom of then pan before continuing. Pour in the beef broth then the cream, tomato sauce and thyme and season with salt and pepper to your liking.
• Bring the sauce to a boiling point, turn down the heat to a simmer and place the Venø steaks into the saucepan, cooking gently until done through.
• Serve with a side of potatoes, garnish with chopped green herbs and/or your favorite green salad.

Enjoy!