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Braised Leeks with Hollandaise

4 leeks
1 cup beef stock
1 tsp. salt
3 tbsp. butter
1/4 tsp. white pepper
1/4 tsp. chervil (dried)
1/4 tsp. basil (dried)
Directions: Cut off top half of leeks and discard green leaves. Trim stem ends and pull off tough outer leaves. Cut leeks into quarters lengthwise and wash thoroughly; drain. Place leeks in parallel rows in proper cooking pan. Combine stock and remaining ingredients. Bring beef stock, salt, butter, white pepper, and dried herbs to a boil and pour over leeks. Cover loosely and simmer covered for 15 minutes or until leeks are tender. Drain the leeks, and serve with hollandaise sauce.

Servings: 4
Source: KC Steak Company


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