Chop the spring onions together with the beautiful greenery.
Heat the olive oil (1) in a small frying pan. Sauté the spring onions in it. Later add all the freshly finely chopped herb leaves or chives and the breadcrumbs, sauté for another half minute, then place in a small baking dish. Coarsely chop the dried tomatoes and olives and stir them in.
Preheat the oven to 230 °C.
Season the saddle steaks with salt and pepper. Sear in hot olive oil (2) for a total of 2 to 2 1/2 minutes on all sides, depending on thickness. Place in an ovenproof dish. Spread the onion and herb mixture evenly over the top.
Place the saddle steaks in the middle of the 230 °C oven and bake for eight to ten minutes. Serve immediately hot.
Serve with baked potatoes (baked before the steaks are put in the oven) with a sour cream sauce.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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