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03 January 2013,20:59 by
J.Sujatha

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BRIDGE TOURNEDOS WITH RED VELVET SAUCE

Bridge tournedos with red velvet sauce – the best dish for all! It has appetizing ingredients that truly fit to your daily meals. With trimmed beef, red velvet beetroot, raspberries, red wine, potatoes, single cream, the menu appears tastier and best for lunch and dinner.
Serves :
4

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the olive oil in a deep frying pan. Season the steaks and cook them all over for 4 minutes on each side.
  • Place on a warm serving plate in a warm oven until required.
  • Add the mushrooms to the pan, fry gently for 2 minutes and place them on the dish with the steaks.
  • Fry the kidneys for 3 minutes, then keep warm with the steaks and mushrooms.
  • Using the same pan add shallots, beetroot and raspberries to the juices, and then cook for 5 minutes.
  • Sprinkle it with the flour, add the beef stock and wine then season.
  • Boil for about 10 minutes until reduced by half.
  • Heat the cooking oil and fry the potatoes until they are crisp.
  • When the sauce is reduced, add half the cream, cook for a minute and pour the sauce through a fine sieve.
  • Make a small circle with the fried potatoes, and place the fillet to one side of the potato.
  • Garnish it with the kidney and mushrooms surround with the beetroot sauce and swirl a little cream around the plate and garnish with fresh chives.

INGREDIENTS

  • 4 tablespoons olive oil 
  • Salt and freshly ground black pepper (to taste)
  • 200 grams fillets of trimmed beef
  • 250 grams wild mushrooms, cleaned and trimmed
  • 2 lamb's kidneys, skinned, halved, cores removed, and thinly sliced
  • 2 shallots, peeled and sliced
  • 250 grams ready-cooked Red Velvet beetroot, diced
  • 100 grams raspberries, crushed
  • 1 tablespoon plain flour
  • 150 ml Basic Beef Stock
  • 50 ml red wine
  • 50 ml cooking oil
  • 450 grams potatoes, peeled and sliced
  • 150 ml single cream
  • A few fresh chives

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