Beef Fillet with Carrots and Rice

IvanIvan
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Beef Fillet with Carrots and Rice
18/12/2013
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Preparation20 min.
Cook60 min.
Тotal80 min.
Servings3-4
"From now on we`ll only be making our veal fillets following this recipe. Any questions?"

Ingredients

  • beef fillet - 28 oz (800 g)
  • carrots - 14 oz (400 g)
  • onions - 3 oz (80 g)
  • rice - 1/3 cup (80 g)
  • feta cheese - 7 oz (200 g)
  • chutney - 4/5 cup (200 g)
  • parsley - 1 1/3 tbsp (20 g)
  • flour - 2 2/3 tbsp (40 g)
  • mustard - 1 1/3 tbsp (20 g)
  • eggs - 4
  • butter - 2 2/3 tbsp (40 g)
  • oil - 2 tbsp (30 ml)
  • salt
measures

How to cook

The beef is cleaned from the skins and cut into long strips - 4 per portion. Clean the onions and carrots and finely grate them on a grater. The rice is boiled with half of the carrots and onions, add finely chopped parsley.

Stew the remaining carrots and onions in butter, add chutney, mustard and mix. Add salt and some flour to the meat, dip it in egg whites and fry it in hot oil.

The cooked rice is formed into a pile in the middle of the plate. Arrange the crumbed pieces of meat around it. Grate feta cheese over it and lightly bake.

Before serving, pour the chutney sauce on top.

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