Fillet rosemary

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Filiet with rosemary on summer vegetables

1. Cut the onion in half and slice thinly. Add to the pot with hot oil and saute. Cut the peppers into slices, chop up the garlic and add onions. Fry. Saute the tomatoes and pour into the pot. Add salt and pepper and cook for another 20 minutes.

2. Season the fillets and prick with rosemary branches. Fry quickly.

3. Divide the vegetables into two plates and lay fillets with rosemary on them.

- 500 g pork fillets
- 1 red, green and yellow pepper
- 1 onion, 1 clove of garlic
- 450 g peeled tomatoes
- 6 branches of rosemary
- Salt, pepper, oil
- 1 small spoon of sugar

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