Beef Fillet with Sweet Potato and Juicy Bell Pepper from One Pan

Cut the beef into even cubes, about 2 centimeters in size. In a bowl, mix them with one tablespoon of olive oil, crushed garlic, thyme, salt, and pepper, and let marinate at room temperature while you prepare the vegetables.

Peel the sweet potato and cut it into small cubes (about 1.5 centimeters), and cut the red bell pepper and onion into similarly sized square pieces. Smaller potato cubes will ensure the vegetables cook quickly and evenly.

In a large pan over medium heat, warm the remaining tablespoon of olive oil. Add the diced sweet potato and onion and sauté, stirring occasionally, for 10 to 12 minutes, until the potato softens and turns a nice golden-brown color.

Add the diced red bell pepper and ground sweet paprika to the potato in the pan. Sauté everything together for another 3 to 4 minutes, until the pepper softens slightly but still retains its crunch. Then remove all the vegetables from the pan and keep them on a warm plate.

Heat the same pan strongly over high heat. Add the marinated beef cubes to the pan in a single layer and sear them immediately for 2 to 3 minutes, turning them only once in between, so they develop a beautiful brown crust while staying juicy and tender inside.

Reduce the heat, return the cooked vegetables to the pan with the meat, and quickly stir everything together with a spoon (for about 1 minute) so the flavors combine, then serve the dish immediately, hot, straight from the pan.