| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New, Superchefs | 1 | Servings | |
INGREDIENTS
| 1 | 450 gram fil beef, 1lb | |
| 340 | g | Carrots, 12oz |
| 55 | g | Water, 2oz |
| 1 | t | Sugar |
| 4 | Potatoes | |
| 2 | T | Duck fat |
| 1/2 | Glass madeira | |
| 1/2 | Glass white wine | |
| 290 | Thickened veal stock, 1/2 | |
| pint | ||
| 2 | Shallots, chopped | |
| 2 | T | Parsley, chopped |
INSTRUCTIONS
Peel and cut the carrots chunky style. Sweat them in butter, season with sugar. Add a little water and cook. Sweat the shallots, add white wine and madeira. reduce. Add stock and then leave to cook and reduce. Cut the potatoes with a Parisienne spoon. Blanch in boiling water. Strain and dry. Roast in the duck fat. Grill the fillet steaks to medium/rare. To serve lay the cooked carrots in a ring. Put the steak on top. Remove ring. Pour the sauce over the steak, surround with potatoes and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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