Fillet steak with mushrooms, onions and tomatoes

Ingredients for 1 servings:

• 180 g beef fillet(s), cut from the middle piece
• Clarified butter
• salt and pepper
• Sugar
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• 2 pieces of herb butter, homemade
• ½ m.-sized onion(s), red or white
• 4 small mushrooms
• 1 m.-sized tomato(s)
• Pepper, black, freshly ground
• Fleur de Sel

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven to 160-180°C. Slice the onion into rings. Quarter the mushrooms, and peel, deseed, and slice the tomatoes. Heat a little clarified butter in a pan. Season the steak with salt and pepper on both sides and sear over high heat. Briefly add the rosemary sprig and the crushed garlic clove to the frying fat. Place the steak in an ovenproof dish. Top with the rosemary sprig, the garlic clove, and a knob of herb butter. Let it cook in the preheated oven for a good 15 minutes. Meanwhile, sauté the onion rings and mushrooms in the remaining frying fat over reduced heat. Add a little herb butter, if desired. Add the tomatoes and toss briefly. Season generously with a pinch of sugar, salt, and pepper. Arrange the steak on top of the vegetables and season with a little coarsely ground pepper and fleur de sel. Crispy fried potatoes go well with this.