Prepare (ungrease) the bull fillet and make a sauce with garnish, red wine and water. Cook the rice.
Cut and mince the shallot and onion. Sweat them with Provence herbs, laurel, butter and olive oil.Add the rice and cook it in the grease, without colouring it tough. It should become shiny, like a pearl. This is what we call in French âââ€š¬Ĺâ€śfaire nacréâââ€š¬ÂÂť. Incorporate the chicken trussing. Put it in the oven for 20 minutes . Season the bull fillet and cook it in a pan with olive oil.
Place the rice in the middle of the plate and the bull fillets around it. Pour the bull gravy over it.