Fresh Herb Contrafilé

Name: Fresh Herb Contrafilé
Yield: 4
Ingredients: For the sauce: 3 medium tomatoes (360g), seedless, diced; 1 small onion (70g), diced; 1 yellow bell pepper (200g), seedless, diced; 2 tablespoons of chopped parsley; 2 tablespoons of freshly squeezed lemon juice; 2 tablespoons of salt; 1 small finger-shaped chili pepper, diced; 1 thyme bud; 4 contrafilé steaks (800g); 1/2 teaspoon of salt; 3 mashed garlic cloves; 2 tablespoons of olive oil

1
For the sauce: 3 medium tomatoes (360g), seedless, diced
2
1 small onion (70g), diced
3
1 yellow bell pepper (200g), seedless, diced
4
2 tablespoons of chopped parsley
5
2 tablespoons of freshly squeezed lemon juice
6
2 tablespoons of salt
7
1 small finger-shaped chili pepper, diced
8
1 thyme bud
9
4 contrafilé steaks (800g)
10
1/2 teaspoon of salt
11
3 mashed garlic cloves
12
2 tablespoons of olive oil

Ingredients

1
For the sauce: 3 medium tomatoes (360g), seedless, diced
2
1 small onion (70g), diced
3
1 yellow bell pepper (200g), seedless, diced
4
2 tablespoons of chopped parsley
5
2 tablespoons of freshly squeezed lemon juice
6
2 tablespoons of salt
7
1 small finger-shaped chili pepper, diced
8
1 thyme bud
9
4 contrafilé steaks (800g)
10
1/2 teaspoon of salt
11
3 mashed garlic cloves
12
2 tablespoons of olive oil

Directions

1
Prepare the sauce: In a medium bowl, mix all the ingredients well
2
Season the steaks with salt and garlic
3
In a large skillet, heat the olive oil over high heat
4
Fry the steaks in batches until golden brown on both sides (approximately 8 minutes)
5
Distribute the steaks among four plates and, alongside each one, place a little of the reserved sauce
6
Serve immediately
7
287 calories per serving.