Recipe - Heart Healthy Gingered Carrots*

1 450 gram fil beef; (1lb)
340 g Carrots; (12oz)
55 g Water; (2oz)
1 teaspoon Sugar
4 Potatoes
2 tablespoon Duck fat
One half Glass madeira
One half Glass white wine
290 ml Thickened veal stock; (1/2
pint)
2 Shallots; chopped
2 tablespoon Parsley; chopped

Peel and cut the carrots chunky style. Sweat them in butter, season with
sugar. Add a little water and cook.

Sweat the shallots, add white wine and madeira. reduce. Add stock and then
leave to cook and reduce.

Cut the potatoes with a Parisienne spoon. Blanch in boiling water. Strain
and dry. Roast in the duck fat.

Grill the fillet steaks to medium/rare.

To serve lay the cooked carrots in a ring. Put the steak on top. Remove
ring. Pour the sauce over the steak, surround with potatoes and serve.

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