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Prior to serving, warmth 2 tablespoons water, 1 tablespoon oil, and the butter in a saucepan. by way of a boil, whisk the combination to shape an emulsion. upload the beans, and cook dinner simply lengthy sufficient to reheat, stirring lightly with a wodden spoon. eliminate from the warmth, upload 2 tablespoons of the tapenade and combine good. eliminate the beef from the oil with a slotted spoon and drain on paper towels. speedy make a mattress of greens on every one plate, best with a section of meat and serve. This dish can be delicous with eco-friendly peas, fava beans, or mashed potatoes. regardless of the accompaniment, don't forget the Tapenade. when you've got a few left over, unfold it on toasted bread and revel in. Accompany with a purple Madiran, Cahors, or Beam. MEAT AND bird STEAK TARTARE & FILET D U BOEUF Steak Tartare (Andre. Signoret, he educate Bleu) L red meat Fillet with Potato Gratin (JoelRtnty, Brasserie Mollard) STEAK T A R T A R E l1/2 tt> (700 g) well-aged fillet of pork four egg yolks four teaspoons sizzling mustard four teaspoons oil sprint of Tabasco Salt Freshly floor pepper four tablespoons finely chopped shallots four tablespoons finely chopped pickles (gherkins) four tablespoons finely chopped flat leaf parsley four tablespoons of capers i n vinegar, tired O n a slicing board, finely m i n c e t h e m e a t with a pointy knife (an electrical m e a t grinder will basically supply y o u m u s h ) . Pour right into a blending bowl. In a bowl, combine t h e yolks a n d m u s t a r d a n d a d d t h e oil, drop b y drop, as though y o u w e r e m a ok i n g m a y onnaise, t h e n season with a splash of Tabasco, a n d a sprinkling of salt a n d pepper. Pour over t h e meat, upload t h e c h o p p e d c o n d i m e n t s a n d capers, a n d m i x completely. Serve with a g r e e n salad a n d a touch chilled Beaujolais. red meat FILLET W I T H P O T A T O GRATIN 1 clove garlic four thick slices fillet reduce red meat (see web page 39), 6 oz. 102 (180 g) consistent with individual, from well-aged pork 2 lb (1 kg) waxy potatoes (such as bintje), peeled, washed and patted dry, thinly sliced three cups (750 ml) clean entire milk 1 egg, overwhelmed l1/4 cups (175 g) grated cheese Salt Freshly flooring pepper Nutmeg l half tablespoons butter Preheat the oven to 360 °F (180°C, fuel m a r okay 4). Peel t h e garlic, break up t h e clove a n d r u b it over a shallow earthernware baking dish. Boil t h e milk a n d p o u r over t h e potatoes in a blending bowl. upload four ounces (125 g) of t h e cheese, t h e b e a t e n egg, salt, pepper, a n d grated n u t m e g to season. combine good. Pour the potatoes into t h e garlicky baking dish, hide with t h e remainder of t h e grated cheese a n d scatter with small l u m p s of b u t t e r . Bake for no less than forty m i n u t e s till t h e potatoes are t e n d e r a n d t h e most sensible golden. J u s t earlier than serving, position t h e steaks in a heavy skillet that h a s b e e n h e a t e d over excessive warmth. cook dinner for three m i n u t e s on each one side—fillets must always b e served a rosy m e d i u m infrequent. Season, t h e n position o n w a r m e d plates, a n garnish, with the intention to recognize culture, with a small b u n c h of cress.