Part 4/8:
While the recipe advises boiling the steak, this technique may drain the essential flavors from your meat. Instead, a modern adaptation suggests searing the steak before transferring it to the oven for roasting. This not only retains the steak's juices but allows for a delightful contrasting flavor once the sauce is drizzled over the top.
The Cooking Process
Start by grinding the myrtleberries and pepper together.
Mix in cumin, olive oil, honey, garum, and defrutum.
Pour the mixture into a saucepan over medium-low heat and let it simmer for about 10 minutes to meld the flavors.
Afterward, incorporate the starch and continue simmering until thickened.