How to make
Cut the clod into thick steaks, tenderize them and marinate with the steak marinade (prepared according to packet directions).
Add the wine to the steaks, plus a pinch of rosemary and olive oil, leave them to marinate about 30 min.
Wash the mushrooms, chop the leeks, peppers and carrot. Crisp the steaks lightly in a grill pan and start to fill the clay pot.
At the very bottom, pour in a little oil or olive oil, put part of the mushrooms, leeks, carrot and peppers, a layer of steaks, mushrooms and steaks again until all out.
On top, pour on the tomatoes and the sauce from the crisping of the steaks.
Bake the clay pot in a moderate oven about 2 hours.
