Instructions

• Wash the potatoes well, put them in a saucepan and cover with water, add salt, bring to a boil and cook for fifteen minutes in a covered container, then drain and peel them.
• Cut the potatoes into chunks and set them aside; peel, wash the onion and cut it into rings; remove the fatty parts of the fillet, wash it and cut it into cubes.
• Melt half of the butter in a non-stick pan, add the onion and bacon and sauté for three minutes, stirring; add the fillet and bay leaf, season for a couple of minutes over high heat, pour in the wine and let it evaporate.
• Add salt, add the chili and cook over low heat for five minutes.
• Transfer the meat to an ovenproof dish, distribute the potatoes, mix well to mix the ingredients and place in the oven, already hot at 180 °, for 15 minutes.
• Serve hot.