Step 1

Rough chop the parsley. Mince the garlic. Slice the mini sweet peppers. (Note, the seeds are so small and soft, that I just keep them in, but you can discard).

Step 2

Cut the petite beef filet into bite-size cubes and then season with 1 teaspoon salt and 1 teaspoon black pepper.

Step 3

Quarter the creamer potatoes. If you have larger potatoes, cut into ½ inch x 1 inch pieces. If you are doing this step in advance, you can place them in cold water to prevent them from turning brown. Dry them off before cooking.

Step 4

Heat a large frying pan or skillet over medium high heat and add olive oil, potatoes, ½ teaspoon salt, ½ teaspoon black pepper, thyme, and oregano. Cook for about 4-5 minutes, stir and cook and additional 3-4 minutes until fork tender. Remove and set aside on a plate.

Step 5

Turn the skillet to high heat. Add the 1 tablespoon butter and then the steak bites. Let the steak sear for a minute, then add in the minced garlic and the sliced sweet peppers, stir everything and continue to cook for another 4-5 minutes.

Step 6

Add the potatoes back and cook for a final 2-3 minutes, just to warm it all together.

Step 7

Top everything with the chopped parsley and serve!