Ham slices in Madeira sauce

Trim any fat off the ham slice and pat it dry.

Heat the oil and butter in a pan until bubbling hot and brown the ham on both sides, turning after two minutes.

Beat the Dijon and tomato paste together with the cream and set aside.

Take the ham out, add the shallots, Madeira and beef stock to the pan.

Reduce the liquid by half, stir in the Dijon cream mixture, return the ham and baste.

Simmer a moment, then slice the ham and spoon over some of the sauce, reserving the rest for plating.