Summary

Ingredients

• 2 beef steak (s), approx. 3 cm thick
• Clarified butter
• 1 tablespoon tomato paste
• 200 ml red wine, drier
• 250 ml beef stock
• 150 g cream
• Pepper, green, pickled, from the glass
• salt

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Instructions

1. Remove steaks from refrigerator 15 minutes before cooking to bring to room temperature. Preheat oven to 80°C (175°F) and place a plate on the bottom rack to catch drippings.
2. Heat a small amount of clarified butter in a saucepan over medium-high heat. Season the steaks generously with salt. Fry for 1.5 minutes on each side until golden brown. Transfer the steaks to the wire rack in the oven, positioned above the drip plate, and cook for 30 minutes.
3. Add the tomato paste to the same saucepan and toast over medium heat for 1 minute. Pour in the red wine and bring to a boil for 2 minutes. Add the beef stock.
4. Reduce the sauce over medium heat for 3-5 minutes until slightly reduced. Pour in the cream and add some of the pickled green pepper with a little of its brine. Whisk thoroughly to combine. Continue reducing for 2-3 minutes until creamy and slightly thick. Season with salt to taste.
5. Plate the steaks and pour the sauce over them. Serve with french fries, croquettes, or other potato dishes.