Summary

Ingredients

• 1.3 kg beef fillet (s), (or a piece hoof)
• some salt and pepper, black from the mill
• 4 tablespoon olive oil
• 3 medium onion (s)
• 600 g zucchini
• 2 cans tomato (s), whole peeled approx. 850 g
• 500 g mushrooms, fresh
• 800 g potato (s), new
• 6 cloves garlic
• 2 pinches cayenne pepper
• 4 bay leaves
• 1 bunch thyme
• 1 sprig rosemary
• 300 g crème fraîche

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Instructions

1. Season the fillet with salt and pepper.
2. Heat the olive oil in a frying pan and fry the fillet all around. Then place the meat in a large juice pan (suitable for the oven).
3. Wash, peel and cut the potatoes into wedges. Peel the onions and cut into quarters. Wash the zucchini and cut into thick slices. Drain the tomatoes, the juice is not needed.
4. Wash and clean the mushrooms, cut the large ones in half. Peel and halve the garlic.
5. Spread the potatoes, onions, zucchini, tomatoes, mushrooms and garlic around the meat and season well with salt, pepper and cayenne pepper. Place the bay leaves, thyme and rosemary on top of the vegetables. Pour the creme fraiche over it. Then fry the whole thing in the oven preheated to 200 degrees for about 30 minutes. After the first 15 minutes, turn the meat once. Take the meat out of the juice pan and cut into slices and distribute it nicely on the vegetables in the juice pan again, so serve.