Summary

Ingredients

• 4 horse steak (s) (preferably fillet steaks)

For the sauce:

• some margarine
• 3 large onion (s)
• 2 tablespoon tomato puree
• 3 bay leaves
• 250 ml red wine
• 200 ml water
• 2 cloves garlic
• 1 chilli pepper (s)
• salt and pepper
• 1 teaspoon meat stock, instant
• some paprika powder
• some piri-piri
• some oil

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Instructions

1. Melt the margarine in a small saucepan. Meanwhile, cut the onion into thin slices and lightly brown in the margarine. Add the tomato puree and fry lightly. Then deglaze with the red wine and let it boil down slightly.
2. Add the water and the meat broth, add the spices and the piri-piri, press the garlic and add it to the sauce. The sauce should now simmer gently for about 2 hours and reduce until it is slightly creamy.
3. Heat the oil in a cast iron pan. It is best to fry the steaks on both sides over high heat. Medium or well-done, as desired We like them best in medium.
4. When the steaks are ready, take them out of the pan and keep warm, deglaze the roast in the pan with the sauce and season to taste. You might want to squeeze some garlic into it, but that`s a matter of taste.
5. Place the steaks on 4 plates and top with the sauce. Serve with french fries and a green salad.