Fillet steak 'en persillade' with red wine sauce

Yield: 3 servings

Measure Ingredient
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.

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