Preparation:

Dice onion and peppers. Cut the sausage into pieces and make sure all ingredients are cut into pieces of roughly the same dimension. Fry the onion over a high heat, add the sausage and stir fry for some minutes. Spice it up with some sweet paprika. Now add peppers, season and finish cooking on a low heat until you get a beautiful homogeneous mixture. It is important that the peppers do not become mushy. Meanwhile use a very sharp knife in order to thinly slice the potatoes. Put them in cold water to keep them from turning brown and from sticking to one another. Cut the fillet into circular medallions and fry them in a non-stick frying pan in olive oil. Meat must be cooked on both sides keeping it juicy, so regulate carefully the heat. Add bell peppers and let cook for another few minutes.
To make the crisps heat the frying oil and deep fry the potatoes. Make sure there is no water left before frying by dabbing the slices with kitchen paper. Season to taste.
When about to serve set two or three medallions topped with peppers in the centre and garnish everything with crisps, fresh parsley or watercress.

Pair with:

a flower scented young red wine like Pinot nero