Beef with Tomato & Red Wine Sauce

Ingredients

• 5 1/2 oz (150 g) beef top sirloin steak
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1/2 (55 g) red onion
• 1 garlic clove
• 2 1/2 tsp (8 g) sun-dried tomatoes
• 1/4 cup (60 ml) dry red wine
• 1/2 cup (120 g) canned diced tomatoes
• 3/4 cup (150 g) cannellini beans, rinsed
• 1 1/4 tbsp (5 g) thyme and parsley
• 1/3 cup (90 g) plain Greek yogurt, 2%
• a pinch of fine sea salt

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Method

1. Cut the beef into thumb-sized pieces, dry them and brown hard in the oil in one layer, 3 minutes untouched. Lift them out.
2. Soften the onion for 5 minutes, add the garlic and sun-dried tomatoes, then the wine, and boil it down by half, scraping the pan.
3. Add the tomatoes, beans, salt and thyme, simmer 15 minutes with the lid off, until thick, then return the beef for 3 minutes. Off the heat, stir a spoonful of the hot sauce into the yogurt, then stir it in with the parsley.