Name: Fillet Steak 'en Persillade' with Red Wine Sauce
Ingredients: 3 220 g; (8oz) filet steaks; 1 bn Flat leaf parsley; 2 Cloves garlic; 200 g Melted butter; (7oz); 100 g Breadcrumbs; (3 1/2oz); 350 ml Red wine; (12fl oz); 350 ml Strong chicken stock; (normal chicken; ; stock, reduced by; ; 3/4's) (12fl oz); Extra butter

CATEGORY	CUISINE	TAG	YIELD
Meats		New, Superchefs	3	servings

INGREDIENTS

3		220 g; (8oz) filet steaks
1	bn	Flat leaf parsley
2		Cloves garlic
200	g	Melted butter; (7oz)
100	g	Breadcrumbs; (3 1/2oz)
350	ml	Red wine; (12fl oz)
350	ml	Strong chicken stock; (normal chicken
		; stock, reduced by
		; 3/4's) (12fl oz)
		Extra butter

INSTRUCTIONS

First make the Persillade - pick the leaves of parsley and plunge into
boiling water, remove immediately and run under cold water in a sieve until
cold. Then put this in a liquidiser with the melted butter, garlic, salt
and pepper. Blend until completely smooth. Put to one side for now.
Next, reduce the red wine by 3/4's, then add the very strong chicken stock
and reduce some more until rich. Then whisk in a couple of small knobs of
butter to finish. Keep warm.
Grill the steaks as you like them cooked. Then smear a good layer of
persillade on top and sprinkle with the breadcrumbs. Return to the grill
for 90 seconds until drizzling crusty.
Serve on a plate with red wine sauce around.
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