Bistecca Alla Pizzaiola = Steak with Braised Tomatoes

Cut tomatoes crosswise, briefly form in boiling salted water, remove, rinse when cool, skin, halve, carefully remove seeds, set aside four halves for garnish.

Sauté remaining tomatoes in half the olive oil, season with half the garlic cloves, salt, freshly ground pepper and oregano, saute over low heat, stirring, until all liquid has evaporated. Heat the remaining olive oil in a second frying pan until very hot, sear the beef fillets briefly and hotly on both sides (about 1 min per side), season with salt and pepper, reduce the temperature, add the stewed tomatoes, heat the tomato halves reserved for garnish on the side as well, put a lid on and steam for 4 to 6 min. Arrange on a heated plate, garnish with the halved tomatoes, the remaining chopped garlic and a little bit of chopped parsley. Serve with baguette (or bread rolls).

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