Provencal Bon Filet with Sun-Dried Tomato
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Recipe-Ingrediants
In Provence, it was customary to cook meat with the abundant ingredients they had. These included tomatoes, garlic, onions, olives, thyme, parsley, lemon, olive oil, mushrooms, and occasionally anchovies. Let's explore a classic dish with bon filet. Bon filet is a tender and boneless cut of meat from the beef tenderloin.
Ingredients:
- 4-5 pieces of bon filet meat
- 4 tablespoons all-purpose flour
- 2 tablespoons butter + 1 tablespoon for finishing
- 1 teaspoon garlic puree
- 10 pitted olives, sliced
- 1 finely chopped onion
- ½ wine glass of white wine
- 5 sun-dried tomatoes, finely chopped
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 10 cherry tomatoes, halved
- 4 anchovy fillets, finely chopped (optional)
- Salt, pepper, oregano, thyme
Directions
Season the meat with salt and pepper and lightly coat it with flour. In a pan, melt 2 tablespoons of butter and lightly saute the meat. Then, transfer it to a platter. In the same pan, saute the onion, peppers, garlic, and cherry tomatoes. Let them cook slightly, and then add the meat, olives, and anchovies (if using), and deglaze with white wine.
Allow the sauce to thicken, and just before the end, add a tablespoon of butter to make the sauce richer and more delicate.
Serve with mashed potatoes, eggplant puree, thick pasta, or roasted potatoes and vegetables.
- The initial sauteing of the meat is done just enough to seal the juices inside. Keep in mind that it will be cooked further later with the sauce.
- If you prefer medium-rare meat, the sauteing time should be 1-2 minutes on each side.
- It is best to prepare this dish shortly before serving.
- The anchovies are optional. Don't exclude them if you enjoy their flavor in this delicious dish.
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