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Recipe of: © Monsieur Cuisine

Steaks in tomato sauce

MC connect
2 portions
Easy
Ready in: 0:43 h
Preparation time: 10 min.
Created on: 06.11.2018
  • ½ bunch flat-leaf parsley
  • 1 small onion (60 g)
  • 1 garlic clove
  • 4 tbsp olive oil
  • 1 tbsp tomato purée
  • 200 g sieved tomatoes (passata)
  • 1 tsp dried oregano
  • ½ tsp salt
  • 2 pinches of pepper
  • 300 g beef fillet steak medallions
  • 1 tbsp clarified butter

Nutrients

Per portion:

  • calorific value
    2206 kj / 527 kcal
  • protein: 36 g
  • carbohydrates: 10 g
  • fat: 38 g
Instruction
Preparation time
10 min.
Ready in
0:43 h
  1. 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.
  2. Peel the onion and garlic. Quarter the onion, put it into the blender jug along with the garlic 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.
  3. Put the tomato purée, sieved tomatoes, oregano, parsley, ½ teaspoon of salt and 2 pinches of pepper into the blender jug. The measuring beaker not inserted, simmer with the reverse button/20 minutes/speed setting 1/95 °C.
  4. Meanwhile, cut the steak medallions 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, then serve with the steaks.

Finished!

Bon appétit with Monsieur Cuisine

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