Ox Fillet Argentine

Rub ox fillet with salt and pepper. Heat vegetable fat special and fry meat in it for 15 min from all sides. Peel the onions and garlic and finely dice them together with the bacon.

Cut peppers in half, clean, rinse, cut into coarse cubes and add together with bacon, onion cubes, garlic and peppers. Braise everything well. Score the tomatoes crosswise, blanch (scald), peel, halve and add. Season with tomato paste, cinnamon and bay leaf spice. Pour wine and steam everything together for about 35 minutes in a closed saucepan.

Keep meat and vegetables warm. Cut ham into tender strips, sauté in vegetable fat special and add capers. Peel eggs, halve and cut into strips. Rinse and clean parsley, chop finely and add to heat.

Cut fillet into slices, arrange on stewed vegetables. Pour the egg-ham mixture on top.

Serve with boiled potatoes and green leaf salad.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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