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| 1 | 450 gram fil beef; (1lb) |
| 340 Gramm | Carrots; (12oz) |
| 55 Gramm | Water; (2oz) |
| 1 Teelöffel | sugar |
| 4 | Potatoes |
| 2 Esslöffel | Duck fat |
| 1/2 | Glass madeira |
| 1/2 | Glass white wine |
| 290 Milliliter | Thickened veal stock; (1/2 pint) |
| 2 | Shallots chopped |
| 2 Esslöffel | parsley chopped |
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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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