03 January 2013,21:00 by

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The beef tails with fried vegetables and a very interesting sauce is cooked with perfect taste and with tempting aroma. This menu covers palatable fillet tails, and because of its mix sugar and vinegar content, you never resist on its alluring taste.
Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Heat a non-stick pan.
  • Add the beef fillet tails out of the marinade.
  • Sear each side of the beef to the required cooking stage and remove from the pan, ready to serve.
  • Melt 150 grams butter in another non-stick pan.
  • Chuck in the shallots and cook without letting them colour.
  • Then add the caster sugar, sherry vinegar, English mustard and black peppercorns.
  • Boil until reduced to a very small amount, then add the red wine sauce and simmer.
  • The finished sauce needs to be re-seasoned and the taste should be fine-tuned just before serving.
  • Finally, whisk in the remaining butter and add the brandy-soaked sultanas.
  • Dust the vegetables with the seasoned corn flour.
  • Heat the oil in a deep fryer and fry the vegetables until they are crispy and golden brown.
  • Turn them out onto kitchen paper, pat dry to remove any excess fat and sprinkle it with a little salt.
  • Use the deep-fried vegetables place beef tails upon.
  • Coat it with a serving of the sauce and crown with a sprinkling of almonds and chopped parsley.


  • 100 grams beef fillet tails, marinated overnight in 200ml red wine and 50ml olive oil
  • 170 grams butter
  • 100 grams shallots, peeled and finely chopped
  • 25 grams castor sugar
  • 75 ml sherry vinegar
  • 1 tablespoon English mustard
  • 15 black peppercorns, crushed under a pan
  • 275 ml Red Wine Sauce
  • Salt (to taste)
  • 170 grams sultanas, soaked in 50ml brandy overnight
  • 75 grams mangetout, blanched and cut into strips
  • 70 grams fine green beans, blanched and cut into strips
  • 10 small broccoli florets, blanched
  • 10 small cauliflower florets, blanched
  • 2 medium carrots, peeled, cut into flower shapes and blanched
  • 170 grams seasoned corn flour
  • Cooking oil for deep-frying
  • 75g toasted almonds
  • A sprig of fresh parsley, chopped

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