Spring Steak

The steak should be taken out of the refrigerator for at least 1 hour before frying.

Then season with ground pepper and salt, sear in clarified butter for 1 to 1.5 minutes on both sides, then cover with aluminum foil and place in the preheated oven (100 °C) for 8 minutes. This allows the de-cramped meat to leisurely draw juices and it becomes juicy pink.

For the herb sauce: chop the kitchen herbs with a sharp kitchen knife on a chopping board, this way the essential oils are preserved.

Heat olive oil in a saucepan, add the spring onions and garlic, then deglaze with crème fraîche and whipping cream and add the kitchen herbs. season with salt.

The tomato sauce is made from San Marzano tomatoes now canned. This tomato sauce is unfortunately a little more expensive, but it has an intense flavor and a firm consistency. The tomatoes are removed from the stalk and seeded.

The juice is squeezed through and can be drunk: the same with fresh herbs and a little crème fraîche – tastes great.

Later, sauté the tomatoes with shallots and garlic in olive oil. Add spices, sugar and paradeis pulp, maybe add a little more olive oil and maybe a little chili.

Cover everything and let it simmer for 30 minutes and then it is ready.

Serve the steak with the two sauces. Place the tomato sauce on the steak.

Serve with new potatoes and red wine from the region.

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