Fillet Pan French Style

Dry fillet tips with kitchen paper and cut into narrow slices. Heat vegetable fat in a large, deep frying pan. Fry meat slices in it in several portions for 2 min. each at high temperature. Place in a suitable bowl, season with salt and season with pepper.

Extinguish the roast stock with a little water.

Clean and rinse zucchini, peppers and mushrooms. Cut off vegetables and mushrooms. Steam in a closed frying pan for about 10 minutes at low temperature until soft.

Blanch tomatoes with boiling water, peel, quarter, remove seeds and cut into strips. Add to vegetables and cook for another 5 minutes until soft.

Add whipped cream and brandy. Add the meat and heat briefly. Season with salt, a pinch of sugar and freshly ground pepper.

Rinse cooled basil, pluck leaves from stems, chop and fold in.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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