A delicious strawberry recipe!
Steep the tomatoes with the vinegar in water just below boiling point in about thirty min, drain and drain. Remove the skin from the garlic and cut it into slices. Put two slices aside, roast the rest in olive oil (1) until golden. Mix the soft tomatoes with garlic. Grind almonds, Parmesan and oil (2) and season with cayenne pepper. Sugar and salt to taste.
Preheat the oven to 100 degrees. Season the meat with salt and pepper and brown on all sides in the oil (3). Cook on an oven rack in the heated oven for about forty minutes.
Heat the clear soup and caper stock. Add rosemary, remaining garlic, lemon peel and juniper berries and simmer for five minutes. Remove garlic, lemon peel, rosemary and juniper one more time, stir in tomato pesto and the capers. Season the sauce with pepper, cayenne pepper, salt and sugar.
Cut the fillet into slices and drizzle with the tomato pesto sauce.
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