Strate de boeuf à l'hermitage

Strate de boeuf à l'hermitage

Ingredients:

600 G of ox net

400 G of duck liver

150 G of aromatic trimming (carrots, onions, celeries, shallot, garlic in mirepoix) 1 bouquet garni

3 wine dl of Hermitage

150 G of butter

12 mini carrots

12 mini leeks
                                         300 G of garden peas

Method:

Avoid the ox net, dénervez and book the ornaments(recette de beignet en video). Cut the escalope duck liver, season, then cook them in a very hot frying pan, drain on absorbing paper, book. Assembly of the layer: Cut the net of bÅ“uf in 3 slices, in the direction length, flatten slightly, salt them, pepper. Pose a slice of bÅ“uf, then go up in layers, grazes, liver, while finishing by the bÅ“uf.