| 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 |
ts |
Sugar |
| 4 |
|
Potatoes |
| 2 |
tb |
Duck fat |
| 1/2 |
|
Glass madeira |
| 1/2 |
|
Glass white wine |
| 290 |
ml |
Thickened veal stock; (1/2 pint) |
| 2 |
|
Shallots; chopped |
| 2 |
tb |
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.
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