Steps

1. Slice 1 Onion thickly.
   🕒 01:10
2. Cut 60g Prosciutto into bite-sized pieces.
   🕒 01:13
3. Trim the sinew from 2 Beef Steaks.
   🕒 01:30
4. Season both sides of the Beef Steaks with salt and pepper to taste. Lightly coat with all-purpose flour, shaking off any excess. [This is the key!] Dusting with flour helps thicken the sauce.
   🕒 01:43
5. Heat olive oil in a frying pan over medium-high heat. Quickly sear the Beef Steaks on both sides. Remove from pan.
   🕒 02:17
6. Add the sliced onion to the same frying pan and sauté until softened.
   🕒 03:30
7. Add the chopped prosciutto and sauté until fragrant. Deglaze with 1/2 cup White Wine.
   🕒 04:03
8. Add 2 to 2 1/2 cups Chicken Broth and simmer to reduce.
   🕒 05:50
9. Cut the seared Beef Steaks into approximately 8 bite-sized pieces and return them to the simmering pot.
   🕒 06:28
10. In a bowl, combine 2 Egg Yolks, nutmeg to taste, and lemon juice. Whisk well.
    🕒 06:43
11. Once the sauce in the pot has reduced, add the whisked egg yolk mixture and stir quickly to thicken. [This is the key!] Stir rapidly after adding the egg yolks to create a smooth sauce.
    🕒 07:58
12. Plate the dish and sprinkle with finely chopped lemon zest.
    🕒 08:27