Beef Medallions with Tomatoes, Basil, Parmesan and Rosemary Potatoes

Tie each slice of meat round with a meat thread and rub the meat on both sides with olive oil and pepper. Roast the pine nuts in a pan until golden brown and chop them roughly. Finely dice the onions and squeeze the garlic. Pluck the basil leaves from four bunches and cut into coarse strips. Coarsely grate the Parmesan.

Drain the tomatoes, collect the oil and finely chop the tomatoes. Let the tomato oil get moderately hot, sauté the onions and garlic until translucent, add the tomatoes and sear them. Mix in the pine nuts and basil strips and pepper.

Heat the clarified butter in a large pan and gently fry the medallions for 4-5 minutes each. Preheat the grill and place the medallions on a baking sheet or in a large ovenproof dish.

Boil the frying stock of the medallions with 4 tablespoons of red wine and stir into the tomato mixture. Pile the mixture on the medallions, sprinkle with Parmesan and top with flakes of butter. Pour the remaining red wine with the medallions on the baking sheet.

Grill the medallions on the 2nd shelf from the bottom for 5-7 minutes. Just before serving, remove the meat thread and garnish the meat with the remaining basil.