Nutritional Information (per person):
Cut the beef into small pieces, season with salt and pepper, then fry until golden in a little olive oil. Remove from the pan and keep to one side. Prepare dressing from the herbs by mixing the bay leaf, thyme, tarragon and rosemary together in a bowl with little olive oil.
Place the beef on a plate and pour the dressing over the top.
Add salt and pepper if necessary and serve with the baked leek and peppers and carrot purée.
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