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Beef fillet stuffed with tomato tartare
Unser beliebtes Rezept für Filetsteak mit Tomatentatar.
Ingredients
Ingredients
480
g
Beef fillet
Parmesan
BBQ-Sauce
Popcorn
For the tomato tartare
4
Piece(s)
fresh tomatoes
250
g
1 jar of dried tomatoes
1
Piece(s)
red onion
1
Clove(s)
Garlic
1
Bunch(es)
basil
1
Tablespoon(s)
Capers
3
Piece(s)
Anchovies
50
ml
Olive oil
1
Splash(es)
Lemon
0.5
Tablespoon(s)
Tomato paste
Salt, coarse pepper
Chili
Preparation
1. Remove the skin and seeds from the fresh tomatoes and cut into fine cubes. Put half of the dried tomatoes in a pan. Cover with water, bring to the boil and leave to steep for 10 minutes. Remove, drain on kitchen paper and chop finely.
2. Finely dice the onion and fry in a little olive oil. Finely chop the garlic and add to the onions. Cut the basil into thin strips and add. Finely chop the anchovies and add with the capers, olive oil and lemon juice. Add the tomato paste and mix everything, then season with salt, a little chili and coarse pepper.
3. Briefly flatten the beef fillets by hand. Season both sides with salt and pepper and fill with warmed tomato tartare. Add shaved Parmesan if you like. Then tie 2 fillets together, season and grill over high, direct heat.
4. Serve over BBQ sauce, serve with sweet popcorn and garnish with the second half of the sun-dried tomatoes.
