Summary

Ingredients

• 8 beef fillet (s) slices (cut from the middle, 200g each)
• 2 tablespoon olive oil
• Pepper from the grinder
• 100 g pine nuts
• 100 g onion (s)
• 2 cloves garlic
• Basil, 5 pots
• 80 g parmesan, (in one piece)
• 200 g tomato (s), dried in oil
• 40 g clarified butter
• liter ⅛ red wine
• 40 g butter

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Instructions

1. Tie each slice of meat around with a meat thread, rub the meat on both sides with olive oil and pepper.
2. Toast the pine nuts without fat in a pan until golden brown, roughly chop. Finely dice the onions and squeeze the garlic.
3. Pluck the basil leaves from four pots and cut into coarse strips. Coarsely grate the parmesan. Drain the tomatoes, collecting the oil, finely chop the tomatoes.
4. 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 the basil strips, pepper.
5. Heat the clarified butter in a large pan, fry the medallions gently for 4-5 minutes each.
6. Preheat the grill. Place the medallions on a baking sheet or in a large ovenproof dish.
7. Frying stock from the medallions with 4 tablespoons. Boil the red wine and stir into the tomato mixture; pile on the medallions, sprinkle with the parmesan and top with flakes of butter.
8. 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.
9. Just before serving, remove the meat threads, garnish the meat with the remaining basil. Baguette goes well with it.