- Olive oil
- 1 onion, finely chopped
- 1 red bell pepper, seeded and brunoise
- 1 green bell pepper, seeded and brunoise
- 3 celery stalks, brunoise
- 1 zucchini, brunoise
- 1 carrot, peeled and brunoise
- Salt and freshly ground black pepper
- Herbes de Provence, to taste
- 3 bay leaves
- 8 anchovy fillets
- Olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- Vinegar, to taste
- 2 to 3 tablespoons water
- About 4 cups veal stock
- Ground black pepper
- 1 (2-pound) bull fillet
- 7 ounces red rice, cooked
- Fresh parsley, for garnish
In a skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated add the onions and saute. When the onions are translucent, add all of the other vegetables, stirring often. Season the vegetables with salt, pepper, herbes de Provence, and the bay leaves. When the vegetables are cooked, drain off any excess oil and set aside. Allow vegetables to come to room temperature.
Rinse the anchovy fillets in cold water. Add 2 to 3 tablespoons of oil to a frying pan over medium-high heat. Once heated, add the shallot and the anchovy fillets. Cook on low heat until fragrant. Add the garlic and let cook for 5 minutes. Deglaze the pan with vinegar, reduce the heat, then add 2 to 3 tablespoons of water and allow to reduce again. Add the veal stock and cook slowly until it thickens. Season with pepper.
Chef's Note: do not season the sauce with salt.
Trim the fat off the bull fillet. Cut into pieces weighing about 5 ounces each. Sear the meat in a hot pan with oil on the stove, turning so that all sides are browed. Place the meat into a hot oven and cook until desired doneness.
Plate the Dish:
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.