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05 Jan 2013
Beef strate with red wine-<ol> <li>Cut the foie gras in escallops, season and cook it in a pan. Afterwards, drain it on absorbing paper and store it aside. </li></ol> <h5>Preparing the strate:</h5> <ol><li>Cut the beef fillet in 3 slices, following their length. Flatten them slightly, salt, and pepper.</li> <li>Take one of the slices and add the following layers: beef, liver, beef. (Continue by placing alternately beef and liver, finishing with the beef on top) Attach it with a string like you do with a roast. Wrap it and close it in a foil. Store it cold. </li></ol> <h5>Cooking: </h5> <ol><li>Withdraw the foil and boil in a saucepan with 1.76 oz. butter. Add the ornaments and cook in the oven for about 5 minutes. </li> <li>Take out the roast and store it warm.</li></ol> <h5>Sauce: </h5> <ol><li>Degrease the saucepan, add the aromatic garnishing, moisten it with red wine and let it cook for 15-20 minutes.</li> <li>Withdraw the beef ornaments and put them first in a mixer, then in the Chinese tin-plate. Finally, season them.</li> <li>While waiting that the sauce reduces, cook the vegetables by blanching them separately. Then, deice them.</li> <li>In order to have shiny vegetables, they have to be relatively tender. Do the same with the turnips, potatoes and leek. </li> <li>Blanch the potatoes in some water and put them in a pan with butter to colour them.</li></ol> <h5>Ending: </h5> <ol><li>Take off the string of the strate and cut it in half. </li> <li>Then, place it on the serving dish with the iced vegetables.</li> <li>Add some butter in the now finished sauce to bind and soften it. </li> <li>Pour the sauce carefully on the serving dish, avoiding to put too much over the vegetables and the strate. Enjoy your meal!</li> </ol>