Heart of fillet steak on buttered carrots with madeira sauc
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 450 gram fil beef; (1lb) | |
| 340 | grams | Carrots; (12oz) |
| 55 | grams | Water; (2oz) |
| 1 | teaspoon | Sugar |
| 4 | Potatoes | |
| 2 | tablespoons | Duck fat |
| ½ | Glass madeira | |
| ½ | Glass white wine | |
| 290 | millilitres | Thickened veal stock; (1/2 pint) |
| 2 | Shallots; chopped | |
| 2 | tablespoons | Parsley; chopped |
Directions
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.