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.

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