We champion this generalization: gentlemen eat their beef with steak sauce—the brown type, thick and sharp. Although we support Heinz ketchup and we think it calls for respect and pride, we don’t use bottled steak sauce. Here is an easy and tasty alternative. It is delicious with Filet de Boeuf (page 248).

　　

Ingredients

Makes about 1 1/2 cups (375 ml)

　　1 cup (170 g) pitted prunes, soaked in hot water to cover for 1 hour

　　1 cup (250 ml) ketchup

　　1 cup (250 ml) cider vinegar

　　1/4 cup (60 ml) water

　　1/4 cup (60 ml) Worcestershire sauce

　　1/2 cup (65 g) packed brown sugar

　　2 tablespoons molasses

　　4 green onions, roughly chopped

　　2 anchovy fillets

　　3 whole cloves

　　1 clove garlic

　　1 tablespoon Colman’s dry mustard

　　1 tablespoon ground allspice

　　1 tablespoon black pepper

　　Pinch of cayenne pepper

　　

Step 1

In a small, thick-bottomed saucepan, combine all of the ingredients. Bring to a slow simmer and simmer gently for 30 to 45 minutes, stirring occasionally with a wooden spoon. If it reduces excessively, add a bit of water. You’re looking for the texture of ketchup with chunks.

　　

Step 2

When it’s ready, remove from the heat and carefully buzz with a hand blender (if you don’t own one, pulse in a food processor).

　　

Step 3

Let cool, transfer to a container with a tight-fitting lid, and refrigerate. It will keep for up to 1 month.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.