Steaks in tomato sauce
Ready in: 0:47 h
Preparation time: 10 min.
Created on: 06.11.2018
Last changes: 18.11.2020
- Wash the parsley, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Transfer to another container and set to one side. Rinse out the blender jug.
- Peel the onion and garlic clove. Quarter the onion, put it into the blender jug along with the garlic clove and, with the measuring beaker in place, chop for 6 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes/110 °C.
- Put the tomato purée, sieved tomatoes, oregano, parsley, ½ teaspoon of salt and 2 pinches of pepper into the blender jug. With the measuring beaker in place, simmer with the reverse button/20 minutes/speed setting 1/95 °C.
- Meanwhile, rinse the steak medallions under cold running water, tab dry and cut into slices 2 cm wide. Heat the clarified butter in a pan and sear the steaks for 2 minutes on each side. Reduce the heat and fry the meat for 5 more minutes on all sides. Transfer the beef to the blender jug, making sure that they are nearly all covered by the sauce. Cover the blender jug with its lid and, with the measuring beaker in place, leave the meat in the sauce for 10 minutes. Take out the beef medallions and arrange on plates. Season the sauce again with salt and pepper and, with the measuring beaker in place, mix in with the reverse button/20 seconds/speed setting 1. Then serve with the steaks.
Bon appétit with Monsieur Cuisine