Yield: 3 servings
|3 \N||220 g; (8oz) filet steaks|
|1 bunch||Flat leaf parsley|
|2 \N||Cloves garlic|
|200 grams||Melted butter; (7oz)|
|100 grams||Breadcrumbs; (3 1/2oz)|
|350 millilitres||Red wine; (12fl oz)|
|350 millilitres||Strong chicken stock; (normal chicken|
|\N \N||; stock, reduced by|
|\N \N||; 3/4's) (12fl oz)|
|\N \N||Extra butter|
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 ¾'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.