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. Bring the steaks to room temperature. Preheat the oven to 80 degrees and place a plate on the bottom of the oven.
2. Heat a little clarified butter in a saucepan. Salt the steaks well and fry for 1.5 minutes on each side. Place the meat in the oven for 30 minutes directly on the wire rack so that it is placed above the plate.
3. For the sauce, add the tomato paste to the roasting place, briefly toast and deglaze with the red wine. Bring to the boil briefly. Add the beef stock and reduce for a few minutes.
4. Add the cream and, if you like, pickled green pepper and a little of its stock. Use a whisk to thoroughly loosen the frying set. Reduce the sauce to a creamy and slightly thick consistency and season with salt.
5. Spread the meat on the plates and pour the sauce over them. French fries, croquettes or other potato products are suitable as a side dish.