Recipe for 4:
2 french shallots, salt and pepper, fleur de sel and cracked pepper, 2 tablespoons meat glaze (very reduced veal stock), 700 g beef tenderloin, 60 g beef marrow, 160 g butter, 250 ml fleurie (beauj... read more
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Place the rice, milk, and sugar in a small saucepan and carefully bring to a boil. Reduce heat to simmer and cook the rice until soft and most...