In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft.

Add the flour and cook until barely browned. Add the white wine, chicken stock, salt, and pepper and let simmer for about 5 minutes.

Add the balsamic vinegar and gooseberries and let simmer for three more minutes. Set aside and keep warm.

Pat the steaks dry with paper towels. Season with salt and pepper.

You can grill the steaks or cook on the stove. To cook on the stove, heat a cast iron pan over medium high heat. Once very hot, melt the butter in the pan. Sear the steak for two minutes on each side then check for doneness by poking it (the firmer the steak, the more well done it is). Continue cooking for 30 seconds on each side until done to your liking. Let steak rest, covered with foil, for five minutes.

To serve, pour sauce over steaks. Serve with butternut sweet potato mash.