1. rinse, clean and halve the strawberries.
2. season fillet with salt and pepper and roast in a frying pan with olive oil for about 10 min, then remove and wrap in aluminum foil and rest for 10 min.
Extinguish the stock in the meat pan with wine and juice of one lemon. Add vegetable soup, peppercorns and jam and briefly lightly bubble.
4. add the strawberries and just warm (do not make).
Season the sauce.
Cut the fillet into slices and serve with the sauce.
6. serve with baguette, fragrant rice or a well-whipped mashed potato.
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