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| 3 | 220 g; (8oz) filet steaks |
| 1 Bund | Flat leaf parsley |
| 2 | cloves garlic |
| 200 Gramm | Melted butter; (7oz) |
| 100 Gramm | Breadcrumbs; (3 1/2oz) |
| 350 Milliliter | Red wine; (12fl oz) |
| 350 Milliliter | Strong chicken stock; (normal chicken |
| | Stock, reduced by |
| | 3/4's) (12fl oz) |
| | Extra butter |
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First make the Persillade - pick the leaves of parsley and plunge into boiling water, remove immediately and run under cold water in a sieve until cold. Then put this in a liquidiser with the melted butter, garlic, salt and pepper. Blend until completely smooth. Put to one side for now.
Next, reduce the red wine by 3/4's, then add the very strong chicken stock and reduce some more until rich. Then whisk in a couple of small knobs of butter to finish. Keep warm.
Grill the steaks as you like them cooked. Then smear a good layer of persillade on top and sprinkle with the breadcrumbs. Return to the grill for 90 seconds until drizzling crusty.
Serve on a plate with red wine sauce around.
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