1.Melt half of the butter in a frying pan and season the beef with salt and pepper. Dust in the flour, then add to the pan.

2.Melt the rest of the butter in the pan and add the sliced onions. Cook for a few minutes until soft, then add a dash of red wine along with the rosemary, sage, cloves, bay leaves and juniper berries. Cook for 5 minutes until soft and aromatic.

3.Add the beef back into the pan with the rest of the red wine. Simmer until the beef is tender and the wine has reduced to a sauce consistency.

4.Taste and add more seasoning if needed. Serve immediately on a bed of buttery polenta.