Ingredients (For 6)

6 thick fillet steaks (150 g each)

1.5 kg tomatoes

3 shallots

4 cloves garlic

1 green pepper and 1 red pepper

2 tablespoons olive oil

1 bouquet garni (parsley, thyme, bay)

100 ml sherry vinegar

Salt, ground Cayenne pepper

Description

Plunge the tomatoes into boiling water for 30 seconds and skin. Remove the seeds and chop. Ina pan, fry the shallots and garlic in olive oil on a high heat. Add the tomatoes, the bouquet garni, a pinch of Cayenne and a little salt.

Cook uncovered until all the liquid has disappeared. Remove the bouquet garni and put the mixture through the blender.

Grill the peppers to make them easier to peel, and cut them up small. Add to the tomato sauce, together with the sherry vinegar, and cook for a further 5 minutes.

Grill the steaks and pour the sauce over them before serving.