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. Heat 1 tablespoon of oil in a saucepan. Sauté half the onions and garlic in it. Add anchovies and capers. Stir in tomato paste, sweat briefly. Stir in fresh tomatoes and dried tomatoes. Season to taste with salt, pepper, chilli and lemon juice. Stir in basil. Keep warm

4. 4

   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. Keep warm

5. 5

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