For 4 people, you need:

• 500g of a cut of rump steak
• 300g of onion
• 200g of butter
• 100g of pancetta
• 50g of flour
• half a litre of dry white wine
• nutmeg
• cinnamon
• pepper
• salt
• flour.

Heat through the butter, sliced pancetta and onion in a pan. Cook (don't fry), then remove the onion and pancetta. Add the meat, chopped into very small slices, to the butter; over a high heat, let it turn white (without frying it) then simultaneously add the salt, pepper, nutmeg, cinnamon and flour. Add the wine until it comes to the boil, then serve immediately with the polenta. A recommended wine to accompany it would be Torrette, served at 18 C°.