| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”