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

• Coat the fillets with flour and fry slightly on both sides.
• Add olive oil in a saucepan and sauté 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.
• Remove parsley stems from the saucepan.
• Serve meat in a platter and pour the sauce over them.
• Cut the parsley leaves finely and dredge them over the fillets.
• Serve fillets with mashed potato or rice.