ingredients (4 people)
bavette: 400 grams
tuna fish: 100 grams
pore mushrooms: 800 grams
peeled tomatoes: 700 grams
garlic: 3 slices
butter: 30 grams
minces parsley: 1 spoon
Fry slightly in the oil a clove of garlic, 3 fillets of anchovies and chopped tomatoes.
After having them salted and peppered add tuna fish and continue cooking it for some more minutes.
Separetely fry slightly mushrooms with garlic. When the last ones will be dried up enough add butter, left fillets of anchovies, minced parsley.
Separetely cook bavette, drain them, add the dressing and the mushrooms.