Season the minute steaks with salt and pepper. Stir the oil with the juice of one lemon, brush the steaks with it and leave for a few minutes. Rinse sage, cut off larger leaves for frying, put the clumps aside for garnishing. Roast the steaks briefly on both sides in the hot frying pan, remove and keep warm. Roast sage leaves briefly and add to steaks. Boil off the gravy with clear soup and wine, season and drizzle over the steaks.
Garnish with sage and radicchio leaves.
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