For the puszta fillets, briefly hold tomatoes in boiling water, peel, quarter and remove the seeds. Cut peppers into 1/2 cm wide strips, onion into fine strips and Bündnerfleisch into 1 cm wide strips.
Peel and crush garlic. Cut fillet into 16 equal-sized medallions. Season fillet pieces with salt, pepper, garlic and some sweet paprika powder.
Heat butter in a pan, fry the meat in it on both sides until nice color, remove from pan and keep warm.
Sauté the Bündnerfleisch and onion in the roast residue, deglaze with wine and finally add tomato pieces and bell pepper strips.
Whisk sour cream, crème fraîche, cornstarch, remaining paprika powder and hot paprika powder according to taste and pour into the pan (with Bündnerfleisch and onion).
Put the medallions back in and simmer on low heat until tender. Arrange the puszta fillets.