PREPARATION Preheat the oven to 180 °C. Blanch (scald) tomatoes briefly in boiling water, peel and dice. Finely dice the shallot and sauté in a little olive oil. Pour in white wine and bring to a boil. Mix in the diced tomatoes and season everything with salt and pepper. Puree with a blender, season with rosemary and the crushed garlic cloves and simmer. Salt and pepper the steaks. Heat butter and oil in a pan and quickly sear the steaks in it on both sides. Put them in the oven preheated to 180 oC and fry for a few more minutes, depending on the desired degree of cooking. Cut the leek into rings and sauté in hot butter. Season with salt and pepper. Meanwhile, cook the tagliatelle in salted water until al dente. Strain the pasta, drain and add to the tomato sauce. Stir in the steamed leek rings and season everything again. Arrange the tagliatelle on warmed plates and place the steaks on top. Garnish with basil leaves.
Preparation Tip:
FOR SPECIAL URGENT Use already peeled tomatoes from the can.
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