Land & Sea Rice

Prepare the beef stock: strain the beef and fry in olive oil. Once it is golden brown, strain it and place in a saucepan with 5 liters of hot water, bring to a boil and skim.

Add the vegetables and skim again. Cook the vegetables until al dente and then remove and set aside. Reduce the water to 1 l. Strain and keep warm. eat the jus and add the butter to achieve a smooth, shiny consistency. Season with salt and pepper. Keep warm without reducing.

Clean the filet, make incisions in the meat and stuff with the anchovies. Keep back 8 anchovy filets and the oil. Cut the butter into medallions 2 cm thick. In a large pan, fry both sides in olive oil until medium and set aside.

Create an emulsion using the potato, egg yolk, anchovies with the oil from the can and half the olive oil. Set aside.

Rice: In the same pan, cook the thinly sliced onion on a low heat with 0.5 deciliter of olive oil. When it starts to brown, add the chopped garlic and then the chopped tomato without seeds or skin. Cook gently and add the paprika and cook without burning. Add the 450 g of stock. Bring to the boil and add 160 g rice. Set the timer for 19 min. 
Add salt if needed. Add the Espelette pepper and leave on medium heat for 3 min. Lower the heat and cook for a further 3 min. and then put the contents of the pan on a baking tray. Top with the vegetables.

Cook in an oven preheated to 150°C (300°F) for 13 min. Every 4 min. remove from the oven and coat the vegetables with the jus. For the last few minutes, add the meat with the rice to the tray to heat before serving. 
Remove 19 min. after you started cooking the rice. Set aside for 3 minutes and serve. 
Serve with anchovy sauce in a bowl.