Roasted Pepper and Pulled Beef Napoleon

Heat the pulled beef over a low heat. Roast the peppers and peel them. In a round metal dish, layer a base of red peppers, followed by a layer of pulled beef, then a layer of roasted yellow peppers, another layer of pulled beef, and finish with a layer of red peppers. Place the sugar and a little water in a frying pan to make a light syrup. Place the pepper dish on top of this syrup so that one side caramelises. Remove from the frying pan and place on a plate with the caramelised side facing upwards. Deglaze the frying pan with red wine and the meat marinade. Fry the wheat tortilla until crispy and break it up by hand. Place the sauce at the bottom of the plate and the pepper mille-feuille on top. Serve with the fried wheat tortilla and chopped pistachios.