Beef steaks in tomato sauce

Ingredients for 4 servings:

• 4 steak(s), (fillet steaks) each 150 g
• 500 g tomatoes, ripe
• 2 garlic cloves
• 1 tbsp butter
• 1 pinch(s) of sugar
• 3 tbsp oil (sunflower oil)
• 4 tbsp Parmesan
• 1 tbsp peppercorns, pickled green
• 2 tbsp double cream
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gratinated with freshly grated Parmesan

Blanch the tomatoes, rinse with cold water, and peel them. Cut them into eighths and remove the stems. Peel the garlic cloves and chop them finely. Heat the butter in a pan and sauté the garlic and tomatoes. Season with salt, sugar, and a little pepper, and simmer, stirring frequently, until thickened. Heat the oil and fry the steaks for 3 minutes on each side. Season with salt and pepper, wrap in aluminum foil, and let stand for 7 minutes. Mix the tomato puree with the double cream, seasoning to taste if desired. Remove the steaks from the aluminum foil and place them in a shallow baking dish. Cover with the tomato sauce and sprinkle each one thickly with freshly grated Parmesan. Grill or gratinate in the oven at high temperature. Sprinkle the green pepper over the steaks to finish. Tagliatelle goes best with this.