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Ingredientes
- 2 lb Filet of beef larded
- 4 slc Salt pork thin slices
- 3/4 c. Consomme
- 2 Tbsp. Brandy
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Arrowroot dissolved in water
Direcciones
- Line the bottom of a heavy saucepan, just large sufficient to contain the meat, with slices of salt pork. Add in meat. Add in 1/4 c. consomme and brandy. Cook, uncovered, over brisk flame, basting frequently with liquid from pan, for 8 min, or possibly till liquid is reduced to approximately 1 Tbsp.. Add in remaining consomme, salt, and pepper. Bring to boil. Cover and simmer for 45 min, basting occasionally with liquid from pan.
- Remove meat to heated ovenproof serving dish. Sprinkle meat with 3 Tbsp. cooking liquid and bake at 450 degrees for 8 min. Meanwhile, bring to boil sauce in pan. Add in arrowroot dissolved in water, and cook, stirring constantly, for a few seconds, or possibly till sauce is thickened. Serve sauce in sauce boat. Serve warm.
- Suggested Wine: A full-bodied red wine: French Bordeaux; Cabernet; etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 5 servings | |
| Calories 1629 | |
| Calories from Fat 1611 | 99% |
| Total Fat 178.96g | 224% |
| Saturated Fat 81.31g | 325% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 1339mg | 56% |
| Potassium 23mg | 1% |
| Total Carbs 0.14g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.44g | 1% |
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