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Fillet of beef with flat leaf
parsley and shallots |
INGREDIENTS
(serves four)
For sauce (6-8 servings)
2tbs vinegar
6tbs white wine
1 clove garlic
2 large shallots, diced
Salt and pepper
Nutmeg
Large bunch flat leaf parsley
250g unsalted butter
250ml beef stock
4 x 180g-220g fillet steaks
To garnish
Organic carrots, roasted
8 x fondant potato (two per person)
METHOD
Reduce vinegar, wine, garlic, shallot and seasoning to a moist purée. Liquidise it with butter and parsley. To make sauce, blitz this together with equal quantities of well-flavoured beef stock.
Grill or sauté the fillet of beef, season, cut into slices, and serve with a cordon of sauce, roasted organic carrots and fondant potato.
Chris Bradley
Photo © Rob Whitrow