| Ingredients
2 oz ANCHOVY FILLETS IN SUNFLOWER OIL
Flour for coating
1 oz butter
10 fl oz beef stock / bouillon
Pinch of nutmeg
Pepper
4 pickles, sliced
1 tablespoon capers
Method
Rinse the anchovy fillets in cold water, dry, then chop finely. Coat the fillets well with flour and fry them in the butter until soft. Add the stock, nutmeg, pepper and pickles and simmer gently until softened. Add the capers just before pouring over a prime cut of filet mignon.
Yield: 6 serving, Preparation Time: 20 minutes approx.
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