Tomato ragout from the oven with beef steak

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and drain the vine tomatoes, cut in half and remove the stalk. Grease the oven pan with 1 tablespoon of oil and place the tomatoes with the cut surface facing down. Pre-cook in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for 5-10 minutes until you can remove the skin. Take out, let cool down a little and remove skin

2. 2

   Peel ginger and garlic and cut into fine cubes. Wash sage and thyme, shake dry. Pluck off leaves and chop finely, except for some sage for garnishing. Clean, wash and drain spring onions and cut into rings. Wash, drain and halve the cherry tomatoes

3. 3

   Put the vine tomatoes in an ovenproof dish and crush them slightly with a fork. Add ginger, garlic, thyme and sage and braise in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 25 minutes. Add spring onions and cherry tomatoes approx. 10 minutes before the end of the cooking time

4. 4

   Dab meat dry. Heat 2 tablespoons of oil in a grill pan. Season steaks with salt, pepper and sugar. Fry them in the hot oil on each side for about 3 minutes, remove, wrap in aluminium foil and leave to rest for about 5 minutes. Sprinkle the ciabatta with olive oil and roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes until crispy

5. 5

   Season tomato ragout with salt, pepper and sugar. Arrange with the steaks and ciabatta on 4 plates and garnish with sage

Nutrition Facts

KCAL
500 kcal

CARBS
32 g

FATS
18 g

PROTEINS
50 g