Cut the beef fillet into strips, pepper and fry in hot olive oil. Then take it out and keep it warm.
Clean or peel the zucchini, bell pepper and onion and cut into small pieces. Add salt and pepper and sauté. Add crushed garlic cloves. Deglaze with white wine. Add the stock and bring to the boil briefly, then add the cream. If necessary, thicken the sauce with a little sauce thickener. Then season with salt, pepper and a little curry powder and stir in the tortellini. Now stir in the cress and serve immediately.