Mash the soft butter with a third of the anchovy fillets, season vigorously with salt and freshly ground pepper and set aside.
Season meat heartily with pepper, season with salt and grate with a tiny bit of garlic. Sear briefly in olive oil (1) on both sides, about ten minutes (*) in the hot stove (220 °C ) form. Then remove from heat and rest for ten min. well covered with aluminum foil.
Sauté shallot and soup vegetables in olive oil (2), add chopped olives, chopped parsley and the remaining chopped anchovies. Flambé with cognac and spread evenly on the loin, add anchovy butter in flakes on top and cut at the table.
It goes very well with a potato gratin and an autumn vegetable bouquet.
(*) The cooking time for pink roasted meat is determined by the corn starch of the piece of meat, five minutes per centimeter.
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