For the fillet tips, peel the carrots and pre-cook in salted water for 10-15 minutes. Wash the peppers, remove the seeds and cut into cubes.
Salt the fillet tips and sear them on both sides in a very hot pan. Preheat the oven to 100 °C and finish cooking the fillet tips for 15 minutes.
Peel and coarsely chop the onion and sauté in the pan. Deglaze with the beef broth and simmer the peppers, as well as the pre-cooked carrots.
Finally, season the fillet tips with pepper and add salt if necessary.
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