Have your butcher trim the sirloin steaks. Soak the cÅpes in hot water for 10 minutes. Open the can of tomatoes, drain the tomatoes. Chop the garlic and shallots. Fry the sirloin steaks in a large pan over a brisk heat in butter and oil. Cooking time depends on your taste. As soon as the meat is cooked, remove from the pan and place on a hot plate. Keep warm in a low, open oven. Put the shallots, garlic, squeezed tomatoes, bouquet garni, salt and pepper into the frying pan. Cook over a high heat for 5 minutes. Add the white wine and the drained cÅpes, cook for a further 10 minutes and mix in the crÅme fraöche. Coat the meat with this sauce and serve immediately.
@
2 slices sirloin steak, weighing 1 lb to 1 1/3 lbs each
