Finely chopped cornichon, banana shallot, garlic & green pepper
Lemon juice & zest
Demi-glace or good beef/veal jus
Double cream (or soured)
White or wild rice to serve
Finely chopped parsley to garnish
Procedure
Slice strips of Scottish Angus fillet tails and liberally coat with Schwartz Paprika
Pan sear in a little butter and olive oil and set aside to rest
Sweat down finely chopped cornichon, banana shallot, garlic and green pepper. Add Schwartz Paprika, lemon juice and zest, demi-glace and cream. Reduce and add back fillet
Serve over rice garnished with sprinkled Schwartz Paprika and finely chopped parsley
