How to make
First, place the beef steaks in a bowl, which is as wide as they are. Rub them with black pepper and the leaves of two sprigs of thyme.
Spread the steaks with a mixture from half of the wine and a little olive oil, wrap them in cling film and refrigerate them for a few hours, preferably overnight. Take them out at room temperature for a while and in the meantime prepare the sauce.
Finely chop the garlic cloves and put them in the remaining olive oil - slightly heated. Add the chopped mushrooms along with a lump of butter and cook for 3-4 minutes. Pour the wine and stir until the alcohol evaporates - 2 minutes.
Add the tomatoes, sugar and salt, the remaining thyme and black pepper. If the tomato puree is very thick, pour a little water and cook the sauce over low heat for about 20 minutes. Pour water in case it thickens too much.
Pour the prepared tomato sauce into a baking pan. Turn the oven on to 390°F (200 degrees). Remove the steaks from the marinade, strain them well and seal them in a pan over low heat. It takes 2 minutes on each side.
Transfer the steaks into the sauce, season them with coarse salt and place them in a preheated oven. Bake them to the desired degree - if you prefer the steaks to be more pink on the inside, 15 minutes is enough.
If you like them well baked, increase the time, but be careful, because they can become too hard and tough.
The beef steaks in tomato sauce are very tasty!
