Cut the beef into half a palm-sized chunks (my family of 4 people just about 1 piece each), with a glass jar or meat hammer to pat loose, I use a rolling pin, may not be strong enough, patting is not loose enough.

Sprinkle the meat with salt and black pepper, rubbing well on both sides, and marinate for an hour or two.

Mince the garlic and onion.

Heat the butter in a hot pan, melt the oil, arrange the steaks and cook over a slow fire until they are as ripe as you want them to be (I cooked mine rare)

Plate the steaks and sauté the garlic and onion in the remaining oil in the pan.

After the onions are softened, add a bowl of water and bring to a boil, add a few drops of wine, season with salt and black pepper, and slowly sauté to a thick sauce.

Pour the simmering black pepper sauce over the steak.