Beef can be so much more than just a steak. Try a new twist! Roasted pine nuts, semi-melted brie and red currant jelly give this dish a mild and aromatic taste.
2 beef steaks a 180 g [each at 6,3 oz]
2 tablespoons butter / margarine
about 1/2 tsp salt
about 1/4 tsp pepper
2 slices of beef tomatoes
about 100 g [3,5 oz] brie
1 tablespoon pine nuts
2 tablespoon red currant or portwine jelly
This is what you do
 Gently roast the pine nuts in the frying pan until golden. Season the steaks and fry them on medium heat until liquid starts to show on the top surface.
 Turn the steaks and fry the tomato slices on both sides. Put a tomato slice and a nice slice of brie on each steak. Sprinkle the pine nuts on the cheese.
 Put a lid on the pan and let the steaks fry for another 2 minutes or until the cheese has melted a little. Server with a green salad and red currant or portwine jelly.