Beef steak with spicy tomato sauce

Ingredients

• 4 beef fillet steaks (about 250-300 g each, 2-3 cm thick)
• Pepper
• 2 tbsp clarified butter
• 4 meat tomatoes
• 1 red bell pepper (small)
• 1 onion
• 1 Garlic clove
• 250 g Mushrooms
• 1 small red chili pepper
• 2 sprigs Basil
• 100 ml beef stock
• 2 tbsp oil
• 1 tsp sugar
• Salt

Instructions

1. 1.

   Blanch the tomatoes, peel, halve, core and dice. Wash the bell pepper, halve, core and finely dice. Peel the onion and dice it. Peel the garlic clove and mince finely. Clean the mushrooms with a kitchen towel, halve or quarter them. Halve the chili, core and mince finely.

2. 2.

   Wash the basil, shake dry and cut into strips.

3. 3.

   Season the steaks lightly with pepper and sear all sides in hot clarified butter, wrap in foil and bake at 100 °C for about 20 minutes to rest.

4. 4.

   Add oil to the remaining cooking fat, heat together and add the vegetables. Sauté while stirring for about 5–8 minutes, deglaze with beef stock and let it reduce slightly.

5. 5.

   Season with salt and pepper, stir in basil. Remove the steaks from the oven, mix the drippings into the sauce. Divide the meat onto four preheated plates and ladle the sauce over. Slice some of the steak thinly and serve.