Beef Cutlets with Tomato, Thyme, and Marjoram
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef cutlets | 8 pieces |
| Tomato pulp | 250g |
| Extra virgin olive oil | 3 tbsp |
| Butter | 30g |
| Thyme | 2 sprigs |
| Marjoram | 1 sprig |
| Garlic | 1 clove |
| Shallot | 1, finely chopped |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
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Prepare the Base: In a large skillet, heat the extra virgin olive oil and butter over medium heat. Once the butter has melted, add the crushed garlic and finely chopped shallot. Sauté them for about 15 minutes until they become soft and fragrant.
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Brown the Beef: Once the garlic and shallot are ready, add the beef cutlets to the pan. Sear the cutlets on both sides until they are browned and cooked through. This should take about 3-4 minutes per side.
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Season the Dish: Add the fresh thyme and marjoram to the skillet, allowing the herbs to release their aromas and infuse the beef with their flavor.
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Add the Tomato: Pour in the tomato pulp and stir the mixture to combine. Let it cook for 5 minutes over high heat until the tomato sauce thickens and reduces slightly.
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Final Touches: Season the dish with salt and freshly ground black pepper to taste. Give it a final stir, then remove the skillet from the heat.
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Serve: Plate the beef cutlets and generously spoon the tomato, thyme, and marjoram sauce over the top. Serve hot, ensuring that each cutlet is covered in the rich, fragrant sauce.
Tips:
- For a more intense flavor, you can let the sauce simmer a bit longer to allow the tomato to become more concentrated.
- If you prefer a thicker sauce, you can add a tablespoon of tomato paste when adding the pulp.
Enjoy this comforting dish that combines the richness of beef with the aromatic depth of thyme and marjoram, all enveloped in a tangy tomato sauce. Perfect for a cozy family meal!
