Baked Steaks with Tomato Vegetables

Ingredients

• 600 g Cherry Tomatoes
• 4 tbsp olive oil
• 6 fresh garlic cloves
• 2 sprigs Rosemary
• Sea salt
• pepper (from grinder)
• 150 ml dry white wine
• 2 onions
• 2 tbsp soft butter
• 1 egg yolk
• 3 tbsp breadcrumbs
• 2 tbsp medium-hot mustard
• 4 beef steaks about 180 g each (e.g., rump steak)

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Wash, clean, and arrange the tomatoes in an oiled baking dish. Peel, crush, and add the garlic. Rinse the rosemary, roughly chop, and sprinkle over the vegetables. Drizzle with 2 tbsp oil, season with salt and pepper, pour in the wine, and bake for about 25 minutes.

3. 3.

   Peel and dice the onions finely. Sauté them in 1 tbsp hot butter until translucent. Transfer to a bowl and mix with the egg yolk, breadcrumbs, mustard, remaining butter, salt, and pepper.

4. 4.

   Rinse the steaks, pat dry, season with salt and pepper, and sear each side for about 2 minutes in a hot pan using the remaining oil. Place them on a baking tray, spread the mustard mixture over the top, and bake over the tomatoes for 4-5 minutes until cooked through.

5. 5.

   Serve the steaks with the braised tomatoes on plates.