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Fillet Steak ‘en Persillade’ With Red Wine Sauce

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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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