Tomato Ragout with Beef
Cut the meat into thin strips. Peel the onion and garlic and chop finely. Blanch the tomatoes, peel, remove the seeds and chop coarsely. Rinse the peppers, remove the stems, seeds and pith and cut into small cubes. Melt the herb butter in a wide pan and sauté the beef in the pan until browned.
Add the onion and garlic and sauté until softened. Add the tomatoes and peppers and sauté for 10 minutes. Add the vinegar, season with salt and pepper and simmer, covered, over medium heat for about 10 minutes.
Add the meat and any resting juices to the pan and toss to combine. Sauté for 5 minutes, or until heated through and cooked to your liking. Rinse the cilantro, shake dry and chop finely. Season the meat mixture with salt and pepper and then stir in the cilantro. Serve with a buttered baguette, if desired.