Pre heat pan for 5 minutes and seal beef till golden brown on each side. when ready remove from the pan and put aside. use same pan to build up the sauce. Place the garlic and bacon in the same pan and sauté for 2 minutes. Add the mustard and rosemary and flame with red wine. reduce, add in the cream and reduce for 5 more minutes. Meanwhile, boil the carrots and potato, drain and mash together with some butter, rosemary, parsley and some cream. Spoon the mash onto a large plate, place over the beef and garnish with the prepared sauce.

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