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1
Stir the potatoes into a large saucepan of boiling salted water.
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2
Return to a boil and cook just until the potatoes are tender when poked with the tip of a knife, about 4 minutes.
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3
The potatoes should still be quite firm.
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4
Drain the potatoes and spread them out on a baking sheet to cool.
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5
Heat the vegetable oil in a small skillet over medium heat.
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6
Carefully slip half the potatoes into the oil and fry, turning them in the oil until golden and crisp on all sides, about 6 minutes.
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7
Remove them with a slotted spoon to a baking sheet lined with paper towels.
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8
Repeat with the remaining potatoes.
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9
Season the beef with salt and pepper.
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10
Heat 1/4 cup of the olive oil in a large skillet over medium heat.
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11
Whack the garlic with the flat side of a knife and add to the oil.
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12
Cook, shaking the skillet, until golden, about 3 minutes.
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13
Scatter the onions into the skillet and cook, stirring occasionally, until softened, about 5 minutes.
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14
Add the red and yellow peppers, season lightly with salt and pepper, and cook, stirring, until the peppers are softened, about 5 minutes.
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15
Add the zucchini, season lightly with salt and pepper, and cook, stirring gently, until the vegetables are browned and tender, about 7 minutes.
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16
Add potatoes and toss.
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17
After adding the zucchini, heat the remaining 1/4 cup olive oil in a separate large skilletpreferably nonstick or well-seasoned cast ironover medium-high heat.
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18
Pat the filet dry with paper towels and add half the cubes to the oil in the skillet.
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19
Cook, turning the meat in the oil, until seared on all sides but still quite pink in the center, about 4 minutes.
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20
Remove with a slotted spoon to a plate.
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21
Repeat with the remaining filet.
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22
(If the vegetables are ready before the meat is browned, remove them from the heat and cover to keep warm.)
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23
When the second batch of filet is browned, leave it in the skillet, but tilt the skillet and spoon off excess fat.
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24
If you havent already done so, remove the vegetables from the heat.
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25
Spoon half of the vegetable mixture into the skillet that still contains half the meat, and add the first batch of meat to the vegetables remaining in the skillet.
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26
(You now have two skilletfuls of a more or less even mix of seared filet and vegetables.)
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27
Place both skillets over low heat, divide the basil between them, and toss gently to mix.
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28
Taste, and season with salt and pepper if necessary.
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29
Serve immediately on warm plates.
