Beef Steak with Spicy Tomato Sauce
- For the steak
Steak fillets (each 250-300 grams, 2-3 cm thick)
- 2 tablespoons
For the sauce, blanch tomatoes, peel, cut in half, remove seeds and cut into cubes. Rinse bell pepper, cut in half, remove seeds and dice small. Peel onion and chop. Remove garlic and finely chop. Rub mushrooms with a clean kitchen cloth and cut in half or quarters. Cut chile pepper in half, remove seeds and chop.
Rinse basil, shake dry and cut into strips.
For the steak, heat clarified butter in an ovenproof skillet, brown meat slightly on all sides and season with pepper. Cover skillet with aluminum foil and cook in preheated oven at 100°C (approximately 200°F) for about 20 minutes. Let stand.
For the sauce, heat oil in a pan, saute prepared vegetables while stirring for 5-8 minutes. Deglaze pan with gravy and let simmer briefly.
Season to taste with salt and pepper and stir in basil. Remove steak from the oven, mix the resulting cooking liquids into the sauce. To serve, arrange steak on four warmed plates and top with sauce. If desired, cut steak into thin slices.