Peel tomatoes, cut into quarters, remove seeds and cut into cubes, peel and crush garlic cloves. Heat butter or possibly light butter in a frying pan and sauté diced tomatoes and garlic in it. Season with salt, black pepper and sugar. Cook until thick, stirring frequently. Stir through with crème fraîche.
Heat oil and fry entrecotes in it on both sides for 3 minutes. Season with salt, pepper, wrap in aluminum foil and rest for 5 min. Remove steaks from foil, place in a shallow greased gratin dish or on a baking sheet and spread with tomato mixture.
Sprinkle with cheese and bake briefly under hot broiler or possibly in heated oven over high top heat until cheese is melted.
Serve sprinkled with green peppercorns. Serve with a colorful green leaf salad and garlic baguette. The whole thing is then rounded off with a little cool rose.
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