Beef fillet with vegetables and potatoes

Ingredients for 6 servings:

• 1.3 kg beef fillet(s) (or a piece of rump)
• some salt and pepper, black, from the mill
• 4 tbsp olive oil
• 3 m.-sized onion(s)
• 600 g zucchini
• 2 can tomatoes, peeled, whole approx. 850 g
• 500 g mushrooms, fresh
• 800 g potatoes, new
• 6 cloves garlic
• 2 pinches of cayenne pepper
• 4 bay leaves
• 1 bunch of thyme
• 1 sprig(s) rosemary
• 300 g crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Beef fillet with side dishes cooked in the oven

Season the fillet with salt and pepper. Heat the olive oil in a frying pan and sear the fillet on all sides. Place the meat in a large roasting pan (suitable for the oven). Wash, peel, and slice the potatoes. Peel the onions and quarter them. Wash the zucchini and slice them thickly. Drain the tomatoes; you won’t need the juice. Wash and trim the mushrooms, halve any large ones. Peel and halve the garlic. Arrange the potatoes, onions, zucchini, tomatoes, mushrooms, and garlic around the meat and season generously with salt, pepper, and cayenne pepper. Arrange the bay leaves, thyme, and rosemary on top of the vegetables. Pour the crème fraîche over the meat. Roast the whole thing in an oven preheated to 200°C (top/bottom heat) for about 30 minutes. Turn the meat over after the first 15 minutes. Remove the meat from the roasting pan, slice it, and arrange it nicely on top of the vegetables in the roasting pan, then serve.