Tuscan beef fillet

Ingredients for 6 servings:

• 6 slice(s) beef fillet(s), 200 g each
• 100 g pine nuts
• 150 g tomatoes, dried, preserved in oil
• 3 large onions
• 3 cloves garlic
• 3 bunches of basil
• 50 g Parmesan, freshly grated
• some clarified butter
• 150 ml red wine
• Salt
• Black pepper, freshly ground
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Baked with tomato and pine nut crust

Finely chop the onions and garlic and fry them in a little oil from the tomatoes. Also finely chop the sun-dried tomatoes and sauté for 2 minutes. Roast the pine nuts in a pan without oil until golden brown, finely chop the basil and add everything to the onions and set aside. Now season the beef fillet slices with salt and pepper and brown them vigorously on both sides in clarified butter. Transfer the seared meat to an ovenproof dish. Deglaze the pan juices with about 50 ml of red wine and stir the juices into the tomato, onion, basil, and pine nut mixture. Spoon this mixture onto the fillets, pour over the remaining red wine, and finally scatter the grated Parmesan and butter flakes on top. Bake in a preheated oven on the middle rack at 200 to 220 degrees Celsius for about 8 minutes. Serve with simple mashed potatoes or the Mediterranean version from the DB, arugula salad, and a good glass of wine.