• 1200 g beef tenderloin, or any other kind of steak
• Pinch of ground black pepper
• 1 tablespoon olive oil

• For the sauce:

• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 600 ml water
• 4 tablespoons white vinegar
• 600 g tomato, firm and red, cut into wedges
• 2 sprigs fresh tarragon
• Pinch of garlic, chopped

• For the garnishing:

• 800 g new potato
• 16 artichoke bottoms
• 16 spring onion, bulb only
• 8 cloves garlic, large size
• 160 g black olive, sliced
• 400 g zucchini, small size
• 2 tablespoons butter
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 4 bay leaf

• To be added at the end of cooking:

• 150 ml water
• 20 basil leaf, fresh, finely chopped

Preparation

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 MAGGI® Chicken Less Salt Bouillon cubes and the 600ml of water.

Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the olives in hot water and then in cold water; do that twice and cut the zucchini into slices 2-cm thick. Cook each vegetable separately in salted water, and then braise the vegetables in butter for about 15 minutes in a covered non-stick pan.

Season the braised vegetables with thyme, rosemary and bay leaves. Just before serving, add the water and chopped basil. Stir vigorously so that all the vegetables are covered with the sauce and remove from the heat immediately.

Season the beef with crushed black pepper and 1 tablespoon olive oil. Pan fry for 15 minutes in a non-stick pan, turning several times. Keep warm on a plate covered with aluminum foil. Deglaze the pan with the white vinegar and water and add to the meat stock and other sauce ingredients. Bring to boil and keep on heat to reduce about 20% of the whole amount. Place the beef and the vegetables on a warm plate and pour the sauce over.