Beef Medallions with Tomatoes, Basil and Parmesan Cheese

Tie each fillet slice round with a meat thread. Rub the fillet slices on both sides with olive oil, season with pepper and season with salt. Fry the pine nuts in a dry frying pan until golden brown, then chop coarsely. Peel and finely chop the onions, peel and squeeze the garlic.

Pluck 4/5 of the basil leaves and chop into coarse strips.

Coarsely grate the Parmesan cheese. Drain the tomatoes, add the oil and finely chop the tomatoes.

Heat the tomato oil moderately, sauté the onions and garlic until translucent, add the tomatoes and sauté.

Add basil strips and pine nuts, season with pepper. Heat the clarified butter in a large frying pan and brown the medallions on both sides for 2 minutes. Preheat the broiler. Place the medallions on a baking tray or in a large ovenproof dish.

Boil the meat stock from the medallions with a little red wine and stir it into the tomato mixture. Pile the mixture on the medallions, sprinkle with the Parmesan and top with butter flakes.

Pour the remaining red wine on the tray with the medallions. Place medallions on the 2nd rack from the bottom in the oven and over broil for 5-7 min. Just before serving, remove the meat thread and sprinkle the meat with the remaining basil leaves. Serve with baguette.

Our tip: Use your favorite red wine for cooking!

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