Take 2 different-colored sweet peppers, peel from seeds and innards. Put the pepper vertically and cut off the upper part, but don’t touch the inner one. Now slice it.
Slice 1 onion in half-rings.
Warm-up 1-1,5 tbsp of vegetable oil on the large frying pan. Put in there sliced onion and pepper. Add 1 tbsp of sugar, salt, and pepper. Fry for about 5 minutes, stirring from time to time. You need to cook on the high heated frying pan to make sure pepper is frying but not stewing in juices.
After 4-5 minutes add 3 tbsp of red wine vinegar and wait a few minutes until it evaporates.
Meanwhile, chop a few basil leaves. Roll into a tube and slice.
Add 1 tbsp of virgin oil to the peppers and cook for another 2-3 minutes. Add chopped basil, mix everything and take off the fire. Put it to the bowl, cover with a food wrap.
Make a few 5 mm incisions with a sharp knife every 1-2 cm, but try not to get to the meat.
Clean the frying pan with a paper towel (or wash/use another one), add 1 tbsp of oil and turn on the fire.
Squash 2 cloves of garlic with a knife.
A minute before frying sprinkle with a pinch of salt and a freshly ground pepper from each side. Put the meat on the frying pan, add the thyme and garlic. Fry for 4 minutes until golden crust, turn and fry for another 4 minutes. Fry from the sides. Take a metal tungs, put on one side, hold for 10-15 seconds, and do the same with the other sides.
Add 30 g of unsalted butter a few minutes before done, let it melt. Bend the pan, scoop batter with a spoon, and pour on the meat.
You’ll need about 7-8 minutes to cook meat. Take it off the fire, put on the plate, and pour every piece with a tbsp of juices from the frying pan. Cover the plate with foil and let it rest for 8-10 minutes.
Warm up the peppers if they’ve already cooled. Put them on the serving plate, form a ‘pillow’ for the meat. When the meat is ready, put it on the peppers and serve.