The triplets are brushed well and then washed. Pre-cook in boiling water for 10 minutes. They are then placed in a pan with clarified butter, seasoned with the ingredients listed and cooked dry. In this case, dry cooking means that they will be cooked slowly to the end.
The fillet (it is important to parry, i.e. to remove any silver skin) is seared in clarified butter on each side in a sufficiently large pan. When the fillet is browned all over, season it and add the onion (finely diced). Let the paint take off briefly. Put the herbs (finely chopped) in the pan and loosen the base in the pan with the veal stock. Now let the fillet sit in the pan for 5 minutes. Only then do you add the plum wine and let the fillet cook for another 10 minutes.
During this time, the peppers, cut into finger-thick strips, are cooked firm to the bite with a little butter while turning them several times. Then the spices as well as the olive oil are added. Warm places.
Remove the fillet from the pan and pass the remaining stock through a sieve once. Pull longer with cream and then thicken with a little flour butter. You can of course also bind with a little ice-cold butter, cornstarch or arrowroot. According to your taste.
Cut the meat into any portions and put it back in the sauce. Finish with black salt. Now all you have to do is arrange the plate and enjoy.