Ingredients
For the port and red wine sauce- 50 ml groundnut oil
- 1 kg trimmings of beef, cut small
- 125 g shallots, sliced
- 250 g button mushrooms, sliced
- 375 ml Pinot Noir red wine
- 200 ml Port wine
- 500 ml chicken stock
- 350 ml glace veal
- 3 sprigs tarragon
- 4 sprigs thyme
- 5 black peppercorns
- 50 ml cream
- 800 g (in 4 portions) fillet steaks
- vegetable oil
- unsalted butter
- 100 g extra fine green beans
- 1 cloves garlic, crushed
- 1 shallots, finely chopped
- 120 g mixed wild mushrooms
- 200 g young spinach
- sherry vinegar
- 20 roasted shallots
Description
A Rich Reduced Port And Red Wine Sauce Gives Michael Caines' Steaks The Wow Factor
UK TV
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