Name: Fillet of Beef with Juniper Berries and Crique Ardechoise
Yield: Serves 4
Ingredients: 1 tablespoon finely chopped parsley; 90 ml (3 fl oz) beef or vegetable stock; 450 g (1 lb) maincrop potatoes; 150 ml (¼ pint) red Côtes du Rhône wine; 90 g (3 oz) butter; 6 juniper berries; 6 black peppercorns; 1-2 cloves garlic, very finely chopped; sunflower oil for shallow frying; 4 sprigs of flat leaf parsley; salt; 4 beef fillet steaks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The fruity wine-like taste of juniper berries make them a perfect flavouring for many game and beef dishes. The crique ardéchoise is a straw potato pancake made with finely chopped garlic and parsley.

Ingredients

4 beef fillet steaks
6 juniper berries
6 black peppercorns
90

Main course
Gluten-free

Method

Place the steaks on a plate. Crush the juniper berries and peppercorns with a pestle in a mortar until fairly fine. Rub the mixture into all the surfaces of the meat, then set aside in a cold place for 1-2 hours.

To make the crique, peel the potatoes and grate into a bowl. Stir in the garlic, parsley and salt. Divide the mixture into 4 rounds and shallow fry in the oil, allowing

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