Ingredients

• 1kg boneless beef fillets (leg part preferred)
• 1 onion, finely cut
• 2 garlic cloves, mashed
• 1 glass of white wine
• Rosemary
• Marjoram
• 2 bunches of parsley
• Salt
• Pepper
• Flour for coating the fillets
• Olive oil for frying

Instructions

• Dredge the fillets with salt and fresh ground pepper. Coat them with flour and fry slightly on both sides. Scrape any excess flour from the bottom of the pan and remove them.
• Add olive oil in a saucepan and sauté the onion.
• Add rosemary, marjoram, garlic and white wine.
• Cut the stems of both the parsley bunches, tie them and add them in the saucepan.
• Add meat fillets and simmer until the sauce thickens and meat is tender. If needed you should add more water.
• Remove parsley stems from the saucepan.
• Serve meat in a platter and pour the sauce over them.
• Serve fillets with mashed potatoes and carrots.