Preheat the oven to seventy-five degrees. Warm a plate with it.
Dip the tomatoes briefly in boiling water, remove the skin, cut them in half diagonally, remove the seeds and cut into cubes. Clean the mushrooms dry and cut them into slices. Remove the skin from the onion and chop it.
Season the meat with salt, bell pepper and paprika. Fry in portions in the hot clarified butter for two minutes each. Immediately transfer to the preheated platter and cook at seventy-five degrees for thirty to forty-five minutes.
Add the butter (1) to the drippings form and let it melt. Add the onion and mushrooms and sauté, turning. Extinguish with the white wine. Boil to 50 ml (for 4 servings). Add the cream and reduce everything again a little bit.
Knead together soft butter (2) and flour with a fork. Add to the boiling sauce and continue until it thickens slightly. Chop oregano leaves and add to the sauce at the end. Season well with salt and freshly ground pepper.
Just before serving, heat the olive oil in a separate pan. Add the tomatoes. Squeeze and add the garlic, season the tomatoes with salt and pepper and sauté for just a minute and a half to two minutes until soft.
In a non-stick frying pan, toast 4 slices of bread at a time, each in half the butter (3), until light brown on both sides. Transfer to plates. Place the sliced meat in the
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