Peel the potatoes and cut into small cubes. Blanch in a large pan of boiling salted water for 5 minutes, drain and leave to cool. Cut the peppers in half, remove the stalks, seeds and white membrane and slice into wide strips. Cut these into approx. 1 1/2 in (4 cm) lengths.

Heat the extra-virgin olive oil in a large frying pan or wok and saute the garlic cloves, crushed with the flat of a knife but still left whole, together with the peppers.

Add the finely chopped chilli pepper, the oregano and half the parsley. Cook over a fairly high heat for 2 minutes. Sprinkle with a pinch of salt, saute for another minute and add the potatoes. Stir, cover the pan and cook over a low heat for 10 minutes, stirring every few minutes.

Cut the beef fillet into small cubes and season these with salt and freshly ground black pepper. Heat the light olive oil over a high heat in a large, non-stick frying pan until very hot; add the beef and stir-fry for 1 minute.

Add to the potatoes, stir for a few seconds and then take off the heat. Sprinkle with the remaining parsley and serve at once on heated individual plates.