Prepared Mexican Filetspitzen

Ingredients

• 800 g beef tenderloin
• 1 onion
• 2 Garlic cloves
• 500 g tomatoes
• 2 green bell peppers
• 4 tbsp herb butter
• 1 tsp vinegar
• 1 pinch chili powder
• Salt
• pepper (ground)
• 1 bunch fresh coriander

Instructions

1. 1.

   Slice the meat into thin strips. Peel and finely chop the onion and garlic. Boil the tomatoes, peel, core, and roughly chop them. Clean, wash, core, remove the skins of the bell peppers, and dice them. Heat the herb butter in a wide pan and sear the meat strips in batches until browned, then remove. Sauté the onion and garlic in the remaining herb butter until translucent. Add the tomatoes and pepper cubes and simmer for 10 minutes.

2. 2.

   Season with vinegar, chili powder, salt, and pepper. Mix the meat and its juices into the sauce and warm for 5 minutes. Rinse the coriander, pluck the leaves, and finely chop them. Taste the dish and adjust seasoning if needed, then fold in the coriander at the end. Serve with baguette.