Onglet aux echalottes, pomme fondant

Yield: 1 servings

Measure Ingredient
250 grams Unsalted butter
500 grams Onglet
200 grams Shallots
500 millilitres Red wine
500 millilitres Veal stock
1 bunch Flat parsley
4 larges Waxy potatoes
125 grams Butter
250 millilitres Chicken stock

FONDANT POTATOES

Fry onglet with the butter. Add shallots, then wine, then veal stock, finish with parsley and keep warm.

Make fondant potatoes with remaining ingredients and serve all.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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