Entrecôte with tomato and peach sauce

Name: Entrecôte with tomato and peach sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs (350 g each) Entrecôte; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Peaches; 2 Meat tomatoes (approx. 275 g each); 3 Stem(s) Thyme; 1 Onion; 1 TABLESPOON Butter or margarine; 75 ml White wine; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp pink berries; 7-10 Tbsp Salad and thyme

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs (350 g each) Entrecôte
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Peaches
2 Meat tomatoes (approx. 275 g each)
3 Stem(s) Thyme
1 Onion
1 TABLESPOON Butter or margarine
75 ml White wine
7-10 Tbsp Cayenne pepper
7-10 Tbsp pink berries
7-10 Tbsp Salad and thyme

Directions

1
Wash the meat and dab dry. Fry in hot oil for 2-3 minutes on each side over high heat. Season with salt and pepper. Fry over medium heat for another 10 minutes. In the meantime, carve the peaches and tomatoes crosswise. Blanch briefly in boiling water, then rinse with cold water and remove the skin.
2
Cut the peaches in thin slices from the stone, cut the tomatoes in eighths. Wash and chop the thyme, peel and finely dice the onion. Heat the fat. Steam peach slices for 2-3 minutes, then remove. Add the tomatoes, thyme and onion to the fat and braise over a high heat for 5 minutes. Deglaze with wine and 100 ml water. Season with salt and cayenne pepper, cook for another 5 minutes. Puree briefly with the chopping stick. Fold in peach slices. Season if necessary. Cut Fleishc into thin slices. Serve with tomato and peach sauce.
3
Season with salt and cayenne pepper, cook for another 5 minutes. Puree briefly with the chopping stick. Fold in peach slices. Season if necessary. Cut Fleishc into thin slices. Serve with tomato and peach sauce. Sprinkle with pink berries. Serve garnished with lettuce leaves and thyme