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Fillet of beef with flat leaf parsley and shallots – by Chris Bradley

11 September 2006

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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
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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