Preheat the oven to 70 °C and heat a plate.
Cut the meat into narrow slices at the beginning, then cut them into squares of about 2×2 cm. Season with salt and pepper. Divide into portions and fry on the spot in the very hot clarified butter on the first side without turning for just under a minute, then continue to fry on the second side for only twenty seconds. Transfer the meat to the preheated plate and cook in the 70 °C stove for fifteen to twenty minutes.
Drain the drippings with a little water and set aside.
Cut the peppers in half, remove the seeds and cut them into small strips.
Remove the skin from the onions, halve them and cut them into small strips. Sauté both in the butter for five minutes until soft. Sprinkle with paprika powder and continue to steam briefly. Then add tomato puree, red wine and gravy and cook until half done.
Stir some hot sauce liquid with the fresh cream and the cream. Add to the sauce form and make this still until it binds slightly. Season with salt, bell pepper and paprika. Before serving, pour very hot over the meat in the dish.
Our tip: Use your favorite red wine for cooking!
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