Filetsteak in the Oven

Ingredients

• 640 g beef tenderloin steak (4 steaks)
• 4 anchovy fillets
• 1 bell pepper
• 2 Tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 pinch sugar
• Salt
• Pepper (freshly ground)
• 100 ml Vegetable broth
• 4 tbsp oil

Instructions

1. 1.

   Wash and pat the filet steaks dry, then tie them with kitchen twine. Season with salt and pepper, and sear all sides in 2 tbsp hot oil. Place on a baking sheet and roast at 100 °C (preheated) for 25‑30 minutes, or longer/shorter to taste.

2. 2.

   Meanwhile wash the tomatoes and bell pepper, remove seeds and dice them.

3. 3.

   Peel and dice the shallot and garlic. Sauté both in remaining oil, add the pepper and tomatoes, then deglaze with broth. Simmer until thickened for about 10 minutes. Puree and season with salt, sugar, and pepper. Place steak on warmed plates, top each with an anchovy fillet, and serve with tomato sauce. Optionally accompany with tagliatelle and fresh spinach.