Cook4me+ Filet Mignon Pissaladière

• 900 g filet mignon cut into approx. 50 g chunks
• 90 g anchovies
• 600 g onions, thinly sliced
• 160 g pitted black olives
• 100 ml veal or beef stock
• 1 bouquet garni
• Salt and pepper
• 3 tbsp olive oil
• 30 g thick full crème fraiche

Prepare the ingredients.

Pour oil into pre-heated pan.

Brown the filet mignon on all sides (in batches if necessary) and set aside. Saute the onions, olives and anchovies.

Return the filet mignon into the pan. Add the bouquet garni, veal stock and cream.

Pressure Cooking Time: 4 mins

Season with salt and pepper and serve with shirataki noodles or cauliflower rice.