A Canadian take on a French classic, combining traditional garnishes with the taste of home!
Preheat the oven to 200'C.
Peel the potatoes and then thinly slice on a mandolin. Peel and finely slice the onions.
Heat a large frying pan and then add the olive oil. Add the onions to the pan along with 3 or 4 sprigs of thyme. Sauté for 3 minutes, stirring every once in a while. Add the balsamic vinegar to the pan and continue cooking until all the liquid has evaporated. Mix the onions with the sliced potatoes.
Line the base of a large ovenproof dish with the potatoes and onions. Season with salt and pepper and then sprinkle over a few thyme leaves.
Bring the stock to the boil and then ladle it over the potatoes. Transfer to the oven and bake uncovered for approximately 45 minutes - check if the potatoes are cooked through using the tip of a sharp knife.
While the potatoes are cooking, prepare the rest of the dish.
Heat a frying pan until hot and add a little sunflower oil.
Season the steaks with Maldon sea salt.
Colour both sides of the medallions and then remove them from the pan. Reserve the pan.
Transfer to a baking tray, trickle over the maple syrup and cook for 5 to 10 minutes in the oven. Turn over halfway through the cooking, rolling in the juices.
When the steaks are cooked to the right degree, remove from the oven and allow them to rest for at least 5 minutes. Baste the syrup and juices over the top.
Add the flour to the steak pan, replace on the heat and stir until golden.
Add the red wine to the steak pan and stir over a high heat to 'deglaze' the pan. Bring to the boil, reduce the heat and reduce to 100ml.
Add the cranberry sauce and stir to break up lumps.
Add the chicken stock and bring back to the boil. Whisk the veal glaze in and reduce to the desired consistancy.
Trim off the leaves and the stalks. Kepp the nice leaves in some chilled water and reserve for garnish. Peel the carrots if necessary.
Bring a pan of water to the boil and add a generous amount of salt.
Cook the carrots for 10 minutes in the rapidly boiling water and then drain.
Season with salt, sprinkle over the sugar and return to the pan with the butter.
Cook over a medium heat until the carrots are glazed with the butter and sugar.
Place the steak on a plate with a small neat bundle of carrots on one side.
Garnish with a sprig of the carrot tops.
Serve the boulangere potatoes in the roasting tray or in a side dish on the table.
Spoon some of the sauce around the plate.
« Fillet of veal or beef, while tender actually has less flavor than the more humble rump.Try the same dish with one of the 'cheaper' cuts to bring out its best. »