Clean, wash and quarter 1 tomato, remove seeds and cut the flesh into small cubes. Peel and finely dice the shallots. Wash parsley, dab dry and chop, except for a few leaves for garnishing.
Mix the diced tomatoes, shallots and parsley. Crumble and add cheese. Set the mixture aside. Put croquettes on a baking tray and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 20-25 minutes until golden brown.
Turn now and then. Clean and wash the salad and pluck into bite-sized pieces. Peel and finely chop the onion. Wash chives, dab dry and cut into small rolls. Mix oil, lemon juice and vinegar.
Add onion and chives. Season with salt, pepper and sugar. Mix salad and vinaigrette. Wash the meat, dab dry and fry in hot clarified butter for 3-5 minutes on each side. Season with salt and pepper.
Carve the rest of the tomatoes crosswise, also season with salt and pepper. Put the steaks on a baking tray and spread the tomato and cheese mixture on top. Put the tomatoes on the baking tray and grill them briefly together.
Arrange one steak with grilled tomato and some croquettes on each plate. Serve the salad separately.