Flemish Fillets Of Beef
|Beef||1 1⁄2 Pound (Undercut / Fillet)|
|Chopped parsley||1 Tablespoon|
Gut the undercut into neat slices about half an inch thick.
Trim the slices so that they are similar in shape.
Season them with pepper and salt and dredge with flour.
Melt the butter, bring it to a good heat and saute the slices.
Halve the carrots lengthwise, parboil and drain them.
Melt a little butter in a saucepan, put in the carrots seasoned with salt, pepper and a little nutmeg, if liked, toss till well coated with the butter, then cover with stock or gravy and allow to simmer until tender.
Before dishing up, add the beaten yolks of 2 eggs, off the heat.
Arrange the fillets round a serving dish, placing the carrots and thick gravy in the centre.
Sprinkle with freshly chopped parsley and serve immediately.
Choice vegetables in season, such as asparagus, peas or French beans make this a memorable feast.