1 Heat the oil in a large saucepan and fry the garlic, rosemary and sage over medium heat for 1 minute.
2 Carefully place the meat on top of the herbs in the saucepan and fry for about 5 minutes on each side. Remove the meat and set aside until needed.
3 Add 250ml (1c) of the wine to the saucepan, scraping the bottom to deglaze it. Reduce the heat and simmer for 1-2 minutes.