Pepervlees met prei en paprika

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(2 personen)

200 gr rauwe rosbief in smalle reepjes
1 middelgrote ui in stukjes
1 eetlepel olijfolie
1/2 theelepel grove boerenmosterd
1/2 theelepel zout
1 theelepel paprikapoeder
zeer grof gemalen zwarte peper
zeer grof gemalen witte peper
1/2 rode paprika in stukjes
1 dikke prei in ringen
75 gr peperboursin

Meng de rosbiefreepjes, de ui, de olijfolie, de mosterd, het zout, het
paprikapoeder en de zwarte en witte peper door elkaar en laat het mengsel
minstens 12 uur marineren.
Kook de paprika en de prei samen in een magnetronschaal, afgedekt, op
± 750 Watt in 3-4 minuten beetgaar.
Voeg het gemarineerde vlees toe, meng alles goed, leg de peperboursin in
het midden en verwarm alles tezamen, afgedekt, op ± 500 Watt
± 4 minuten tot het vlees niet meer rood is.
Laat het gerecht enkele minuten nagaren en vermeng het daarna nogmaals.