Technical Stages :

• Debone the fillet, if needed, and cut it into three equal chunks.
• Wash the peppers, cut them in two and seed them. Slice each pepper into fine strips, a quarter of an inch wide.
• In a sauté pan, sweat the strips in the olive oil. They have to cook slowly in order for them to soften from their original crispness.
• Ten minutes before the end of the cooking, lay the fillet chunks on the peppers. Add salt and black pepper and cover during the last ten minutes.
• At the end, verify that the fillets are cooked suitably and set them upon three warm plates, atop the fine pepper strips. Serve hot.
• Infos:
• Feel free to accompany it with creole or pilaf rice.