Bull Fillet and Farmhouse Rice
Cooking Time: 30 Minutes
Recommended wine with the dish: Cotes Roties
- 1 bull fillet (about 1,5 kg)
- 250 g rice
- 2 shallots
- 1 onion
- Provence herbs
- Chicken trussing
- Salt, pepper
- Olive oil
- Prepare (ungrease) the bull fillet and make a sauce with garnish, red wine and water. Cook the rice.
- Cut and mince the shallot and onion. Sweat them with Provence herbs, laurel, butter and olive oil.Add the rice and cook it in the grease, without colouring it tough. It should become shiny, like a pearl. This is what we call in French âÃ¢âÂ¬Ã âfaire nacréâÃ¢âÂ¬ÃÂ. Incorporate the chicken trussing. Put it in the oven for 20 minutes . Season the bull fillet and cook it in a pan with olive oil.
- Place the rice in the middle of the plate and the bull fillets around it. Pour the bull gravy over it.
|Chef||Hotels Lucien Barriere Deauville|
|Phone||+33 2 31 14 24 00|
|Overview||Only a few minutes from downtown Deauville, the exceptional "Golf Barrière de Deauville" is located on Mount Canisy, offering a magnificent view over both the sea as well as the surrounding countryside. It is a perfect place for sport and relaxation, ideal to calm down and find strengths in an elegant atmosphere and with the high society from the world.|