The stewed beef.
300g of beef fillet, 1 carrot, half an onion, 200ml of beef stock and 50ml of red wine.
Cut the carrot into slices and fry for a few minutes. Cut the beef fillet into half inch squares. Powder the beef fillet with flour and in another pan sear the beef fillet all the way around. Put the beef and the carrots into a baking pan. Pour the wine and the stock into the pan where you seared the beef to absorb the meat juices and then pour it into the oven tray with the beef and carrots.
Cook at 150°C for a few hours until the meat is really tender.
The Croquetas (for 12 pieces).
300g of stewed beef fillet, half an onion, 3 tablespoons of olive oil, 1.5 table spoons of all purpose flour, 250ml of milk.
Extract the juices from the stewed beef and mince the beef in a mixer into very fine pieces. Slice the onion and fry on low heat until transparent. Add the meat mixture and stir into the onions for a minute. Add the flour and cook for a minute. Gradually add the milk until the mixture has totally absorbed it and no longer sticks to the pan.
Take it off of the heat and roll it out onto a flat plate until about 5mm thick. Leave to cool and cover with cling film. Leave overnight in the fridge.
Cut into rectangles and roll into the shape and size of the croquetas.
Beat an egg, role the croqueta in the egg and then in fine breadcrumbs. Its now ready to go into the deep fryer.
Deep fry at approx 180°C until golden.
The beef fillet (Limousin)
Cut the beef fillet into pieces of about the size of the croquetas. Fry for around 1 minute on each side and sear the edges. Take it out of the pan and cover it in silver foil for 2 mins to finish cooking.
On low heat fry a little garlic and onion in a pan. When the onions are translucent, add a twig of thyme and add 250ml of beef stock. Simmer 10 mins. Sieve the liquid and add 250ml of game stock (powder). Simmer 10mins and thicken.
Throw some fresh sage leaves into the deep fryer. Place two croquetas and a beef fillet in a bowl bottom plate and decorate with the sage. Serve the sauce in a separate bowl.