| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Aldo’s, Italian, Job |
1 |
servings |
INGREDIENTS
|
|
Loin of fillet steak |
|
|
English mustard |
|
|
Ground black pepper |
|
|
Olive oil |
|
|
Brandy |
|
|
Sage |
|
|
Potatoes |
|
|
Butter |
|
|
Parmesan cheese |
|
|
Salt and pepper |
|
|
Green beans |
|
|
Garlic; finely chopped |
|
|
Rosemary |
| 1 |
|
Red chilli; finely chopped |
|
|
Olive oil |
|
|
Lemon juice |
|
|
Stock |
INSTRUCTIONS
POTATO GRATIN
GREEN BEANS
Heat a good dash of olive oil in a basting tin or large frying pan.
Coarsely grind some black pepper and sprinkle a good handful on to a board.
Spread the mustard evenly over the loin of steak and then roll the loin
around in the pepper. Cook the meat for a few minutes on each side.
Flamb. the meat with brandy before placing in a moderate oven for about 3
minutes - longer if you prefer it not so rare.
Potato gratin: gently boil the potatoes for 15 minutes so they are still
firm. Cut them into 1cm thick slices and gently fry them in plenty of
butter. Add the sage and grated parmesan and place the pan under the grill
for 3-4 minutes.
Green beans: heat a little olive oil in a frying pan. Add the chopped
garlic, chopped chilli and the beans. Add a good dollop of butter, some
lemon juice and a little stock. Add the rosemary and season, then cook for
4-5 minutes.
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