Fillet Steak ‘en Persillade’ With Red Wine Sauce

As wonderful as the intermediate state is for believers – we are with the Lord – it still falls short of the fullness God has for us when we are given glorified bodies and restored fully into the image of the risen Christ to live with Him forever. So our real hope is the blessed coming of the Lord when the resurrection takes place. The intermediate state is simply a step in that direction, but not the fullness of what God has for us.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
Meats		New, Superchefs	3	Servings

INGREDIENTS

3		220 g, 8oz filet steaks
1		Flat leaf parsley
2		Cloves garlic
200	g	Melted butter, 7oz
100	g	Breadcrumbs, 3 1/2oz
350		Red wine, 12fl oz
350		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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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