False fillet of beef with port wine sauce and colorful vegetables

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Heat oil in a roasting pan. Brown the meat all around. Clean, wash and chop the soup greens. Peel onions and cut into slices.

2. 2

   Crumble bread. Add soup greens, onions and bread to the meat. Deglaze with port wine and half of the broth and bring to the boil. Cover and simmer on low heat for 1 1/2 - 2 hours.

3. 3

   Turn the roast from time to time and add the remaining stock little by little. Clean and wash the beans and peppers. Cut beans diagonally into pieces and peppers into strips. Steam the beans in little boiling salted water covered for about 15 minutes.

4. 4

   Add the bell peppers about 5 minutes before the end of the cooking time and cook. Remove the meat and keep warm. Pour the roast stock through a sieve into a pot. Pass the vegetables through the sieve. Bring to the boil.

5. 5

   Season the sauce with salt and pepper. Wash parsley and chop coarsely, except for a few leaves for garnishing. Drain the beans and peppers and let them drain. Heat butter in a pot. Swivel the vegetables in it.

6. 6

   Arrange the meat with the vegetables and some sauce. Sprinkle the vegetables with the chopped parsley. Serve the roast garnished with the parsley leaves and sprinkled with coarse pepper.