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1
In a skillet over medium-high heat, add about 2 tablespoons olive oil.
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2
Once heated add the onions and saute.
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3
When the onions are translucent, add all of the other vegetables, stirring often.
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4
Season the vegetables with salt, pepper, herbes de Provence, and the bay leaves.
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5
When the vegetables are cooked, drain off any excess oil and set aside.
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6
Allow vegetables to come to room temperature.
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7
Anchovy Sauce:
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8
Rinse the anchovy fillets in cold water.
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9
Add 2 to 3 tablespoons of oil to a frying pan over medium-high heat.
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10
Once heated, add the shallot and the anchovy fillets.
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11
Cook on low heat until fragrant.
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12
Add the garlic and let cook for 5 minutes.
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13
Deglaze the pan with vinegar, reduce the heat, then add 2 to 3 tablespoons of water and allow to reduce again.
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14
Add the veal stock and cook slowly until it thickens.
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15
Season with pepper.
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16
Chef's Note: do not season the sauce with salt.
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17
Bull Fillet:
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18
Trim the fat off the bull fillet.
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19
Cut into pieces weighing about 5 ounces each.
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20
Sear the meat in a hot pan with oil on the stove, turning so that all sides are browed.
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21
Place the meat into a hot oven and cook until desired doneness.
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22
Plate the Dish:
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23
Place the sauteed vegetables on the plate.
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24
Place the bull fillet on top of the sauteed vegetables.
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25
Add a scoop of rice and spoon the anchovy sauce onto the plate.
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26
Garnish the plate with parsley.
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27
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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28
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
