Beef fillet with olives stuffed with pepper
Clean and wash the cauliflower and cook it in a saucepan salting it slightly, then set aside. With the same procedure, blanch the onions.
Form 4 medallions with the fillet, and in a frying pan with a drizzle of oil, cook the fillet on both sides. Cover and leave to rest.
Toss the vegetables in a frying pan, brown the fillet and place it on a serving dish. Garnish with the olives and decorate with a sprig of rosemary.