Steaks with creamed tomatoes & amp; hasselnøddepesto

Ingredients for Steaks with creamed tomatoes & amp; hasselnøddepesto

Instructions for Steaks with creamed tomatoes & amp; hasselnøddepesto

To prepare the Steaks with creamed tomatoes & amp; hasselnøddepesto recipe, please follow these instructions:

Creamed tomatoes: Rice a cross in each of the tomatoes and place them in boiling water. When the shell is loosening (after about 1 min.), Peel the tomatoes, put in cold water and gently flake. Cut the tomatoes in quarters and brown them in olive oil. Pour the vinegar and let it boil almost completely away. Add the cream and let the sauce boil until it thickens. Taste with sea salt and freshly ground pepper.

Pesto: Nuts, basil, oil and garlic blend until the pesto is even. The cheese tears well and turns in. Taste it with sea salt and freshly ground pepper. Squash with lemon: Cut the squash into coarse pieces and sprinkle them in butter. Add the juice and peel the lemon, cook well and taste with sea salt and freshly ground pepper.

Steaks: Step the steaks at high heat approx. 3 min. on every side. The pasta is boiled according to the instructions on the package.