Fillet Steaks with Onions and Tomatoes
Blanch tomatoes, rinse with cold water, peel quarter and remove seeds. Finely dice. Rinse scallions and cut into rings. Saute in butter. Finely chop parsley, add to pan with tomatoes, pour in wine, simmer and season with salt and pepper.
Season steaks with salt and pepper. Cook in hot clarified butter for 2-3 minutes on each side, longer or shorter depending on desired final temperature. Remove, wrap in foil and let rest briefly. Plate steaks, season with pepper and serve with tomatoes and onions.