Bull Fillet with Anchovy Sauce Recipe

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Ingredients:

Serving

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 tbsp water
about 4 cups veal stock
ground black pepper
1 (2-lb) bull fillet
7 oz red rice, cooked
fresh parsley, for garnish

Directions:

Vegetables:
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.
Anchovy Sauce:
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.
Bull Fillet:
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:
Place the sauteed vegetables on the plate. Place the bull fillet on top of the sauteed vegetables. Add a scoop of rice and spoon the anchovy sauce onto the plate. Garnish the plate with parsley.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	427.49 Kcal (1790 kJ)
Calories from fat	9.28 Kcal
		% Daily Value*
Total Fat	1.03g	2%
Sodium	980.9mg	41%
Potassium	443.07mg	9%
Total Carbs	37.87g	13%
Sugars	8.76g	35%
Dietary Fiber	4.63g	19%
Protein	10.48g	21%
Vitamin C	67.4mg	112%
Vitamin A	1.6mg	54%
Iron	26.1mg	145%
Calcium	71.9mg	7%

Amount Per 100 g
Calories	71.43 Kcal (299 kJ)
Calories from fat	1.55 Kcal
		% Daily Value*
Total Fat	0.17g	2%
Sodium	163.91mg	41%
Potassium	74.04mg	9%
Total Carbs	6.33g	13%
Sugars	1.46g	35%
Dietary Fiber	0.77g	19%
Protein	1.75g	21%
Vitamin C	11.3mg	112%
Vitamin A	0.3mg	54%
Iron	4.4mg	145%
Calcium	12mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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