All-Purpose Flour	g
Active Dry Yeast	g
Kosher Salt	g
Altbier	ml
Red Onion
Garlic Clove
Chili
Sesame Oil	tbsp
Tomato Paste	tbsp
Vegetable Broth	ml
Chopped Tomatoes	g
Dried Oregano	tbsp
Beef Tenderloin	g
Black Pepper	tsp
Olive Oil	tbsp
Capers	tsp
Mozzarella Cheese	g
Fresh Basil	g
Sea Salt

1. In a large bowl, knead the flour, yeast, salt and altbier for about 10 minutes. Cover with a kitchen towel and let rise in a warm place for about 1 hour.
2. Peel the onions and garlic and cut into fine cubes. Halve the chili lengthwise, remove the seeds and cut into fine slices.
3. Heat a medium pot over medium high heat with 3 tablespoon sesame oil. Sauté the onion, garlic and chili for about 3 minutes. Deglaze with vegetable broth and add the tomato paste and oregano. Simmer for about 10 minutes. Season with salt and pepper.
4. Rinse the beef fillet under cold water, pat dry and marinate with olive oil and black pepper. Drain the capers. Wash the basil, shake dry and pluck the leaves from the stems.
5. After about 1 hour, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes. Preheat the oven to 230 ºC and place the pizza stone inside.
6. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and evenly top with tomato sauce and cheese. Drizzle with olive oil and a pinch of sea salt.
7. Place the dough in the oven and bake for about 15-18 minutes. Heat up a grilling pan with the remaining sesame oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
8. Once the focaccia is baked, top it with beef slices, capers and fresh basil leaves. Season with salt and pepper.

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