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Title: Fillet Of Beef With Red Wine Sauce Pt 2
Yield: 4

Ingredients

      1    see part 1

Instructions

Clarify 2/3 of the butter. To do this, melt the butter slowly in a small
pan,
leave to stand off the heat for 2 minutes then carefully pour off the clear
fat into a bowl, leaving behind the milky deposits, which can be thrown
away.
Cool. Using a mandolin or the julienne cutter disc on your food processor,
grate the potatoes into long thin julienne strips. Dry the strips by
putting
them into a clean cloth and squeezing hard. Transfer to a large bowl.
Season
with salt to taste, then mix in the clarifeid butter. Leave to cool
slightly
to make the mixture easier to handle. Heat a heavy?based frying pan until
hot,
then stand one or more plain metal cutters inside it. Press a quarter of
the
potato mixture down inside each cutter to make a neat round shape. As each
potato rosti cooks, slide a little knob of the remaining butter down the
side.
When the underside is golden brown, about 2 minutes, remove the metal
cutter
and flip over the rosti with a palette knife. Cook the other side for a
further 2-3 minutes or until crisp. Repeat with the remaining mixture and
butter. Transfer
the rosti to kitchen paper towels and keep warm.

Reheat the Glazed Baby Onions and the Creamed Parsley making sure the
latter
is light and creamy. Reheat the Red Wine Sauce.

In a saute pan heat half the butter for the garnish until it just stops
foaming and quickly saute the mushrooms until lightly cooked. Set aside and
keep warm. Then blanch the spinach leaves for about 1 minute or until just
wilted, then drain and squeeze dry in a clean tea towel. Reheat in a small
pan
with the cream and season to taste.

You are now ready to pull all the elements together for serving: Remove the
wrapped fillet of beef from the refrigerator and take off the cling film.
Cut
the fillet across into four equal rounds of steak. Heat a tbsp of oil in a
heavy based frying pan, add the 15g of butter and, when it starts to foam,
add
the steaks and pan fry them according to taste. In the restaurant we prefer
them to be medium cooked.

Place each potato rosti on a small mound of creamed spinach in the centre
of
each large warmed plate. Put a steak on each potato rosti, shape the
creamed
parlsey into quenelles and place one on each steak. Arrange the glazed baby
onions and sauteed mushrooms around the steak. Drizzle the red wine sauce
over
the steak. Serve in triumph!

Converted by MC_Buster.

Per serving: 343 Calories (kcal); 35g Total Fat; (90% calories from fat);
2g Protein; 6g Carbohydrate; 63mg Cholesterol; 2928mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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