| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Food networ, Food2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
8 ounces fil beef |
| 4 |
oz |
Defrosted broad beans |
| 3 |
oz |
Pre-diced pancetta |
| 1 |
|
Clove garlic |
| 1/4 |
|
Red onion |
| 1/2 |
|
Fresh mint |
| 1 |
|
Good Italian white bread |
| 1/2 |
|
Flat parsley |
| 1/2 |
|
Fresh basil |
| 1/2 |
|
Bottle red wine |
| 1 |
oz |
Butter |
| 2 |
|
Chicken livers |
| 500 |
|
Fresh beef or chicken stock |
|
|
Balsamic vinegar |
|
|
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Firstly season the fillet and livers and seal them both in a very hot
frying pan. Remove the livers when pink and the beef when medium rare.
Then deglaze the pan with the red wine and stock, turn up the heat and
allow to reduce by 3/4. In a pan of boiling water blanch the beans for
about 1/2 minute and drain into cold water to stop the cooking. Peel
off the outer skins. Place the slice of bread on to an oven tray with
some rock salt and a drizzle of olive oil and bake in a preheated oven
200C/gas 6/7 for about 5 minutes until crisp but not coloured. In a
hot pan cook the pancetta until brown and crisp. Add the diced onion,
garlic, 2tbsp of balsamic vinegar and 2tbsp of olive oil. Fold in the
beans and some chopped herbs, a touch of olive oil and leave to one
side. Place the goats' cheese on the bread and season with salt,
pepper and olive oil and place under the grill or in the oven. Mix
the beans with the chopped mint and 2tbsp of pesto sauce and place in
the centre of the plate. To finish the sauce add the remaining butter
to thicken it slightly, seasoning and a touch of balsamic vinegar to
give it a kick. To serve, place the bread in the middle of the plate
and the livers on the top, put the bean mix on top of that, together
with the steak. Pour the hot reduced sauce around the edge, on the top
and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network http://www.cfn.co.uk/
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