Marinated Fillet Medallions on Paprika Vegetables

Preparation: Remove the pips from the kernels and the light-colored inner skins and then cut into strips - also cut the onion and the garlic into very fine sticks.

Preparation 2: heat the olive oil in a saucepan and sauté the onion strips very briefly, then add the paprika strips and sauté for about 1 minute. Fold in the garlic sticks, Provence herbs and pepper and add the wine. Cook with the lid on for 6 minutes on a low heat.

For the fillet medallions, heat the clarified butter in a large pan and fry the pieces of meat until golden brown on both sides. Let fry a little more on reduced heat (about 2 minutes per side - depending on the thickness of the pieces). Then take it off the stove and season to taste - I like to use a steak seasoning with it.

Season the vegetables with soy sauce, then place on plates and arrange the fillet medallions on the vegetables. As a side dish, whatever you like fits ... we only had a fresh slice of bread today because we are on the road with the camper.