Boeuf á la Webster

Ingredients for Boeuf á la Webster

Instructions for Boeuf á la Webster

To prepare the Boeuf á la Webster recipe, please follow these instructions:

One starts with making a bechamel sauce, approximately three quarters of a liter. Melt the butter in a pan and flour came by. Behind it up without it takes color and add the milk and cream a little at a time during whipping. So taste the sauce with salt, pepper, a little grated nutmeg and freshly grated horseradish to taste. Save possibly. a little horseradish and add it just before the Court must be served.

200 g bacon without rind cut into thin strips, 2-3 cm in length, in thickness as fireplace matches. Chop the onions finely and FRY in a little butter in the Pan clear. Bacon strips, add and sauté. Occasionally invert the mixture in the pan.

While it has been sliced beef tenderloin into strips the size of little finger on a young, slender woman. Just like with boeuf stroganoff is to use meat that is tender, then the Court should not stand and simmer for several hours. It is therefore at your own risk, if fully attached to be swapped with another piece of beef. Turn the meat in the Pan, until it takes on a grayish color. It must not Brown, as the Court should end up being light.

Then add 1 red bell pepper, cut into very thin strips, as well as 250 g fine haricots verts, which at first are blanched in salted water. If the beans are too long, they can be halved. To finish leaning to horseradish sauce over and shuffling quietly with palette knife in 4-5 minutes – and so is the right ready for serving. Served with homemade fries.