Fillet of Beef with Saffron Glazed Potatoes

Name: Fillet of Beef with Saffron Glazed Potatoes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 300 ml (½ pt) chicken stock; 10 medium new potatoes; 175 g (6 oz) unsalted butter, chilled salt and white pepper; 175 g (6 oz) unsalted butter, chilled salt and white pepper; pinch of saffron threads (powdered saffron can also be used but the flavour will not be as good); pinch of saffron threads (powdered saffron can also be used but the flavour will not be as good); a little oil for frying; 120 ml (4 fl oz) red wine; 175 g (6 oz) unsalted butter, chilled salt and white pepper; 4 x 150 g (5 oz) fillets of beef; 50 ml (2 fl oz) double cream; sprigs of dill (optional); 350 ml (12 fl oz) veal stock; 2 tsp wholegrain mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

10 medium new potatoes
300 ml (½ pt) chicken stock

Europe
United Kingdom
Dinner
Gluten-free

Method

Turn the potatoes into barrel shapes about 4 x 1 cm (1½ x ½ inch) making two from each potato. Bring these to the boil in the chicken stock, along with the saffron, 15