T-Bone Steak with Tomato Ragout

Sauté the diced onion in the olive oil over medium heat. Add the mushrooms, garlic and chili and sauté for two to three minutes. Add the tomatoes and remove the saucepan from the stove.

Fry the T-bone steaks in olive oil in two frying pans and continue to fry for six to seven minutes (*) on each side over medium heat. Season with salt and pepper and keep warm.

Chop some of the basil. Reheat tomato ragout, add basil strips and season ragout with salt and pepper.

Serve the T-bone steaks with the tomato ragout, garnished with basil leaves.

Serve with French fries or country bread.

(*) T-bone steaks need eight to ten min to be rare, after twelve to fourteen min they are medium (i.e. roasted pink) and after sixteen to eighteen min cooked through.

Tip: The mighty T Bone steak is simply too much meat at once for some. However, this does not mean that you have to give up enjoying this flavorful meat: Leftover meat can be cut into fine strips a day later and served as a meat salad with chive salad dressing, capers and lettuce strips.

Our tip: Fresh chives are much more aromatic than dried ones!

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