2 (6oz) lean filets mignons

 

1/2 spanish onion, thinly sliced

 

2 thin slices yellow bell pepper

 

2 thin slices red bell pepper

 

2 baby portobello mushrooms, thinly sliced

 

2 plum tomatoes, cut into 1-inch pieces

 

2 garlic cloves

 

1 tbsp chopped fresh basil

 

2 fresh bay leaves

 

2 tbsp extra-virgin olive oil

 

Sea salt and black pepper, to taste