Beef Medallions with Tomato-Caper Sauce

Score the tomatoes crosswise, briefly pour boiling water over them, cool in cold water and peel off the skin with a sharp knife.

Halve the tomatoes, quarter them, remove the cores and roughly dice the flesh.

Finely chop the onion and garlic and sauté in 1 tbsp olive oil until translucent.

Add the tomatoes, season with salt and pepper, and simmer in a covered pot for about 10 minutes.

Pat the beef steaks dry and tie each with kitchen twine to keep their shape as medallions.

Heat the remaining olive oil in a pan until very hot and fry the steaks for 3–4 minutes on each side.

Season the steaks with salt and pepper, cover with aluminum foil and let rest briefly.

Drain the capers, warm them briefly in the tomato sauce and season the sauce with salt, pepper and a pinch of sugar to taste.

Place the steaks on plates with the tomato-caper sauce and garnish as desired.