Onglet aux echalottes, pomme fondant

1 servings

Ingredients

QuantityIngredient
250gramsUnsalted butter
500gramsOnglet
200gramsShallots
500millilitresRed wine
500millilitresVeal stock
1bunchFlat parsley
4largesWaxy potatoes
125gramsButter
250millilitresChicken stock

Directions

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.