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
Do not season the sauce with salt.
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