Beef Fillet with Vegetables

This is the perfect Sunday lunchtime dish. It is practically effortless, and the food comes out like in a good restaurant.

Ingredients

• slices of beef tenderloin 2.5 - 3 cm thick (130 g each)
• 1 tsp finished horseradish
• 1 tsp olive oil
• 2 tsp coarsely ground black pepper
• 1/2 tsp salt
• 1/4 cup beef or chicken broth
• 1/3 cup dry red wine
• 1/2 tsp dried thyme and parsley
• 12 small potatoes
• salt
• freshly ground black pepper
• 1 red and 1 yellow bell pepper
• 2 tbsp. l. olive oil
• 3 shallots

Directions

1. Chop the garlic finely. Mix all the ingredients for the marinade. Place the meat in a container or airtight bag and top with the marinade. Leave in the refrigerator for 2 hours, turning the meat occasionally.
2. Preheat oven to 200 ° C. Wash the potatoes with a brush. Cut the pepper in half, remove the seeds and cut into wide slices. Peel the onion and cut in half. Place vegetables in a baking dish, season with salt and pepper, sprinkle with herbs, sprinkle with olive oil and stir gently. Place vegetables in oven for 45-50 minutes, until tender. Stir the vegetables 2-3 times while cooking.
3. Remove the meat from the marinade and pat dry with paper towels, save the marinade. Sprinkle the meat with salt and coarsely ground black pepper. Preheat a skillet with olive oil and sauté the meat, 2-3 minutes each. on each side (depending on the desired degree of doneness). Transfer steaks to a plate and keep warm.
4. Pour the marinade into the skillet and bring to a boil, peeling off the fried meat juices with a spatula. Boil for 1 minute, then add horseradish. Stir and pour the sauce over the meat and vegetables.