BEEF TAILS WITH FRIED VEGETABLES AND A VERY INTERESTING SAUCE

Preparation Method :

• Heat a non-stick pan.
• Add the beef fillet tails out of the marinade.
• Sear each side of the beef to the required cooking stage and remove from the pan, ready to serve.
• Melt 150 grams butter in another non-stick pan.
• Chuck in the shallots and cook without letting them colour.
• Then add the caster sugar, sherry vinegar, English mustard and black peppercorns.
• Boil until reduced to a very small amount, then add the red wine sauce and simmer.
• The finished sauce needs to be re-seasoned and the taste should be fine-tuned just before serving.
• Finally, whisk in the remaining butter and add the brandy-soaked sultanas.
• Dust the vegetables with the seasoned corn flour.
• Heat the oil in a deep fryer and fry the vegetables until they are crispy and golden brown.
• Turn them out onto kitchen paper, pat dry to remove any excess fat and sprinkle it with a little salt.
• Use the deep-fried vegetables place beef tails upon.
• Coat it with a serving of the sauce and crown with a sprinkling of almonds and chopped parsley.