Eye fillet of South African beef (sorry NZ
… the SA stuff is far better IMO) with a sauce of … well lets just say I did
the basics of a beef bourguignon (ie good quality lardon, onion, garlic,
mushrooms-I use dried cepes- red wine. I
also add star anise to my beef bourguignon).
Served with roasted baby carrots and
roasted celeriac along with celeriac puree.
D.E.L.I.C.I.O.U.S!!!
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