Preparation :

Season the meat with pepper, salt and thyme to taste and allow to reach room temperature.

Peel the carrot. Use a spiral cutter to cut the carrot and zucchini into spaghetti. Add rapeseed oil to the pan. Heat the stove to 3/4. Briefly fry the meat on both sides for about 2 - 3 minutes, depending on the thickness. Wrap the meat in aluminum foil and keep warm at 80 - 100 degrees.

Crush the garlic clove once and put it in a pan. If necessary, sauté the large carrot scraps left over from chopping and the vegetable spaghetti in the pan on a low to medium heat for 5 minutes, turning occasionally. Add the olive oil. Season to taste with sea salt, pepper and if necessary Vegeta or herbs.

Place the vegetable spaghetti on prepared plates. Remove the meat from the aluminum foil and place it on top of the vegetables. Add the herb butter on top and serve garnished with stuffed peppers.

Bon appetit.