| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
|
400 gram fil beef |
| 50 |
g |
Unsalted butter |
| 50 |
g |
Shallots; finely chopped |
| 125 |
ml |
Dry white wine |
| 125 |
ml |
Double cream |
| 1/4 |
|
Lemon; juice of |
| 1 |
ts |
Parsley; chopped |
| 1 |
ts |
Dijon mustard |
|
|
A little nutmeg |
| 2 |
tb |
Brandy |
INSTRUCTIONS
Cut meat into strips 1x5cm. Place butter in a pan over fierce heat.
Season the beef. Add the beef strips and cook rapidly. Flame in the
brandy. Drain the beef into a colander and pour the juices back in to
the pan.
Add the shallots and cook gently. Add the white wine and reduce. Add
the mustard and cream and reduce and then add the nutmeg.
Add the lemon juice and the beef strips but do not boil. Adjust the
seasoning, sprinkle with parsley and serve with a plate of rice.
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