Take the steaks out of the fridge an hour before you start, to get them to room temperature
Clean the onions and cut in half rings
Peel the carrots and cut in pieces
Clean the garlic and cut in small pieces
Put butter in the pan and fruit the onion and carrot for 5 minutes on middle high heat
Stir
Add the garlic and fry for another 2 minutes
Crumble the breakfast cake over the pan and add the fond and wine
Bring it to a boil on low heat, let it simmer for 30 minutes while stirring sometimes
Take the pan off the fire and pure with a blender (staafmixer)
Warm up for 5 minutes
Add salt and pepper
Sprinkle salt and pepper on to steaks on both sides
Heat the rest of the butter in a frying pan and fry the steaks in 4 minutes on high temperature rosé, turn the steaks after 2 minutes
Put steaks for 5 minutes on the plates to rest
Pour the fat out of the frying pan and scrape the bits loose from the pan with some water
Add this to the sauce, stir and your sauce is done