1. Healthy recipes: As goes with most red (even glutinous) rice,
camargue rice is a lot heavier to the stomach than our regularly used
white ones. Having it match up with bull and with the whole dish
filled with flavorful touches, it’s almost assured that none of your
diners would leave hungry and unsatisfied when you serve this with
other healthy meals.
Ingredients:
1 bull fillet (about 3.3 lbs.)
8.8 oz. (about 1 cup) rice
2 shallots
1 onion
Provençal herbs (dried savory, fennel, basil, and thyme)
Laurel
chicken stock
salt, pepper
olive oil
butter
Directions:
1. Mince onion, shallots, and Provençal herbs. In a pot, heat
some olive oil and butter. Add the onion, shallots, Provençal
herbs, and bay leaf. Cook gently without browning. Add the
rice, cook a little more then add some chicken stock. Boil.
Cook in the oven for 20 minutes.
2. Trim the bull fillet. Take bull broth from the bits of the fillet
trimmed off. Cut the fillet per about 150g then season it.
3. Heat some olive oil in frying pan. Fry a side of the fillet then
add some butter. Turn the fillet over, which should now be
well browned, then cook till the other side is browned. Finish
cooking the fillet in the oven for 10-15 minutes (depending
on how well done it’s wanted) while turning it over every 2-3
minutes.
4. Season the bull broth with red wine and water to make a
sauce.
5. When the rice is also cooked, add a little butter to the pan
then cook it just a little bit more.
6. Place a heap of rice in the middle of the plate (using a mold
or not) then set the fillet on top of it. Drizzle the sauce
www.Gourmandia.com
around the dish. It’s now ready to serve, bon appétit!