Beef steaks with fried cherry tomatoes
4 servings
45 minutes
Beef steaks with roasted cherry tomatoes are the embodiment of American culinary tradition, combining the juiciness of meat with the rich aromas of fresh herbs. The dish's origins trace back to the cowboy era and steakhouses, where simplicity in preparation met deep flavor. Juicy steaks infused with spices are seared to a perfect crust and then brought to tenderness in the oven. Roasted cherry tomatoes add a bright tang and rich flavor to the dish, balancing the meat's texture. Enhanced with fresh thyme and basil, they become a harmonious side dish. This meal pairs perfectly with red wine and is an excellent choice for dinner with loved ones. Simple to prepare yet elegant in taste, it will delight gourmets and lovers of meat delicacies.
1
Season four beef steaks with salt and pepper, then sear in hot olive oil in a large cast-iron skillet for 5 minutes on each side.
- Olive oil: 3 tablespoons
- Salt: 4 teaspoons
- Beef tenderloin: 1 kg
2
Transfer the fried steaks to a baking tray and place them on the middle rack of the oven. Cook at 175 degrees for 6 minutes.
3
Remove the steaks from the oven and let them cool for 15 minutes.
4
Meanwhile, crush the garlic in a garlic press and sauté it (in the same pan where the meat was fried) on low heat with two tablespoons of olive oil.
- Olive oil: 3 tablespoons
- Garlic: 6 cloves
5
After about 2 minutes, add cherry tomatoes and thyme to the garlic. Stir gently to avoid crushing the tomatoes.
- Cherry tomatoes: 500 g
- Fresh thyme: 6 pieces
6
Once the tomatoes start to wilt (after 2 minutes), remove them from the heat and serve on plates with the steaks and basil sprigs.
- Basil leaves: 0.5 bunch
