Season each steak with black pepper and Vegeta Beef stock.
Heat olive oil in a pan and braise the steaks on both sides.
Add garlic, a sprig of rosemary torn into pieces and bay leaf. Deglaze the juices in the pan with dessert wine or port wine and a little water (up to 50 ml).
Continue cooking the steak until the liquid has evaporated. Transfer the steaks to a plate to rest and discard the remainder left in the pan.
Sauce: Combine the orange zest and juice, chopped parsley and capers.
Transfer the steaks to the serving plates. Arrange cooked vegetables on the plate, steak, sheep cheese and a little sauce over the top.
Allow 5 minutes of resting time before serving the steaks. Resting meat stabilizes the juices and makes the meat more tender, after it has had a chance to cool down and rest.