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By Sarah Tildesley
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Once you’ve finished frying your steaks, remove them from the pan and leave to rest.
Meanwhile, peel and finely slice the garlic, then pick and chop the rosemary leaves. Add both to the frying pan with the bay leaf.
Pour in the wine and allow it to bubble for a couple of minutes, then add the tomatoes, squashing some with a fork so the juices all mix together – if it looks too thick, add the chicken stock (if using), or a splash of water.