Rub salt smoked beef. Put in a cold oven under the grill. Fry one side at maximum heat 11 minutes, turn over and cook for 7 minutes. Remove, wrap in foil for 5 minutes. Passaged onions in olive oil until transparent, add the garlic and mushrooms, cook 6 minutes. Add the tomato paste, broth and cream, stir and simmer until creamy. Season with thyme, rosemary and chili. Cook for 3 minutes, season with salt and pepper, add the parsley and serve with steaks and side dishes to choose from.