400 g of tenderloin steak, seasoned with salt
1 tablespoon (over the rim) of butter
8 ripe tomatoes
1 teaspoon of oregano
2 teaspoons of coarse salt
1 teaspoon of olive oil or other cooking oil
1 minced garlic clove
To taste
1 tablespoon of pepper sauce
50 g of green olives in slices
400 g of tenderloin steak, seasoned with salt
1 tablespoon (over the rim) of butter
8 ripe tomatoes
1 teaspoon of oregano
2 teaspoons of coarse salt
1 teaspoon of olive oil or other cooking oil
1 minced garlic clove
To taste
1 tablespoon of pepper sauce
50 g of green olives in slices
Sauce: In a blender, blend 4 tomatoes, garlic, salt, and pepper sauce
In a small pan, heat the olive oil or other cooking oil
Add the sauce and let it simmer for 20 minutes over low heat
Add the olives and turn off the heat. Reserve
Cut the remaining 4 tomatoes in half, remove the seeds, and place them upside down on a paper towel to drain excess water
In a small baking dish, place the tomatoes cut side up, sprinkle with oregano, coarse salt, and transfer to a preheated oven until the skin peels off
Remove the peel and, using a slotted spoon, carefully remove the tomatoes without breaking them. Reserve
In a non-stick skillet, melt the butter and fry both sides of the steak
In individual plates, distribute the sauce, then place the steak on top and finish with two peeled tomato halves.
