Fillet steaks with tomato tartare and spinach cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the tomato tartar, carve the fresh tomatoes crosswise and place them in a bowl. Scald with boiling hot water. Then rinse with cold water and remove the skin. Cut the tomatoes into small cubes.

2. 2

   Put dried tomatoes in a pot and add enough water to cover all the tomatoes. Simmer for about 10 minutes. Drain and then cut into small pieces.

3. 3

   Peel and finely dice the onions and garlic. Wash basil, shake dry and cut into strips. Rinse anchovies cold, drain and dice very finely. Chop capers just as finely.

4. 4

   Heat 1 tablespoon of oil in a saucepan. Sauté half of the onions and garlic in it. Add anchovies and capers. Stir in tomato paste, sauté briefly. Stir in fresh tomatoes and dried tomatoes.

5. 5

   Season to taste with salt, pepper, chilli and lemon juice. Stir in basil. Keep warm.

6. 6

   Clean and wash the spinach. Heat butter in a pot. Brown the rest of the onions and spinach. Add the basic sauce and bring to the boil briefly. Puree finely with a hand blender. Season to taste with salt and pepper.

7. 7

   Chop the parmesan into thin shavings. Dab the fillet dry, cut into 16 thin slices (3-4 mm) and tap flatter if necessary. Heat 2-4 tablespoons of oil in a frying pan. Fry the fillet slices in portions on each side for 2-3 minutes at high heat.

8. 8

   Season with salt and pepper. Spread the spinach cream on four plates. Arrange 4 steaks on each plate with tomato tartar in between. Sprinkle with parmesan. Noodles taste good with it.