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.
Cooking time: 4 minutes
Season with salt and pepper and serve with shirataki or cauliflower rice.