Bovril has gone PC Forums

MandyandDave · Moderator

I've decided that a little sunshine wouldn't go amiss as the nights draw in, so to inspire your next visit to France, what about creating a little french magic in your own home. Bistro food, always good value and delicious Razz

Steak Frites (steak with french fries) A Bistro classic:

Serves 4

Prep. 20 mins
Cooking time 25 mins

4 fairly thick fillet beef steaks, weighing arond 700g

For the french fries

4 large potatoes
vegetable oil for frying

Pepper sauce

4 tbsp cognac
4 tbsp green or black peppercorns lightly crushed
2 tbsp salted butter
150 ml creme fraiche

start with the fries, peel potatoes, cut into thick slices and then into fries.
Deep fry in the chip pan or deep fat fryer, transfer to warm oven when cooked.

Heat the butter in a frying pan and brown the steaks for 3 minutes each side over a high heat.
Season to taste and serve immediately.
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If you are opting for the pepper sauce, pour the cognac into a soup plate and soak each steak on both sides for a few seconds. Reserve the cognac.

Put the lightly crushed pepper corns in a dish and place each steak in the pepper on both sides, pressing lightly so the pepper sticks to the meat.

Heat the butter in a frying pan and brown steaks for three minutes each side over a high heat. Pour in the Cognac and set alight to flambe.

When the flames have died down, remove the steaks from the frying pan and keep warm. Discard the cooking butter, and return the pan to a high heat.

Pour in the cream and bring to a boil, scraping the bottom of the pan thoroughly with a woodden spoon to incorporate all th cooking juices. Season and pour over the steaks.

Serve with a Red Burgundy or Beaujolais.. Enjoy!

Mandy

Moondog

If you seek further inspiration try to get a copy of Patricia Well's Bistro Cooking available as a paperback and cooks with many of the more unusual animal parts and vegetables.

For true ambiance 'Bistro' by Sharon o'Connor even has a CD of Bistro music.You should be able to order from your local library.

I dont cook any longer just read the books with a bacon sandwich in hand.

bigfoot

The name 'Bovril' is derived from the latin 'Bovus' meaning cattle, so why in the name of St. Delia have they removed it and substituted with yeast.
Apparently it is in respone to the BSE situation. That was ages ago, or are the manufacturers keeping something from us.
My Dad's favourite winter warmer was hot Bovril drink with a slug of sherry. Dad was a keen cycle tourer and it was that that kept them goning in less than clement weather.
If it ain't broke don't fix it.