Rinse the steak fillets, dab dry and tie with kitchen string into a circle. Season with salt and pepper and brown on all sides in 2 tablespoons of hot oil. Place on a baking sheet and bake in preheated oven at 100°C (approximately 225°F) for 25-30 minutes. (Depending on your preference, cook shorter or longer).
Meanwhile, rinse the tomatoes and bell pepper, remove the seeds and chop.
Peel and chop the shallot and garlic. Saute both in remaining oil. Add the bell pepper and tomatoes and deglaze with the broth. Let simmer for approximately 10 minutes. Puree and season with salt, sugar and pepper. Place the steaks on warmed plates, put an anchovy on each and pour the tomato sauce on the plate. If desired, serve with tagliatelle and baby spinach.