In Provence it was customary to cook meat with the raw materials they had in abundance. And these were the tomato, garlic, onion, olives, thyme, parsley, lemon, olive oil, mushrooms and sometimes they included anchovies.
So we will see a classic dish with bon fillet. The bon fillet is inside and it is very tender without nerves because that point does not move.
- 4-5 pieces of meat bon fillet
- 4 tablespoons flour
- 2 tablespoons butter + 1 for the end
- 1 tablespoon garlic puree
- 10 olives their fillets
- 1 onion, finely chopped
- Or a glass of white wine
- 5 chopped sun-dried tomatoes
- 1 red pepper cut into thin slices
- 1 yellow pepper cut into thin slices
- 10 cherry tomatoes cut in half
- 4 chopped anchovy fillets (optional)
- Season with salt and pepper and lightly flour our meat. Put 2 kg of butter in a pan and sauté our meat very lightly. Then place them on a plate and in the same pan sauté the onion with the peppers, the garlic and the cherry tomatoes. Let them wither a little, and then add the meat, olives and anchovies (optional) and quench with the wine.
- Let our sauce set and just before the end add a spoonful of butter to make our sauce more delicate and full.
- Serve with mashed potatoes or eggplant or with thick spaghetti, or with baked potatoes and vegetables.
- The initial sautéing of the meat is done as much as simply shielding it to keep juices inside. calculate that it will be cooked again and later with the sauce.
- If you eat the meat medium then the sautéing will be 1'-2 'minutes on each side.
- It is a good idea to make this food shortly before serving it.
- anchovy is optional. So do not rule out such a delicious dish if you do not want the anchovies in it.