
Beef à la ficelle (poached fillet of beef with aromatic vegetables)

14
Something a little fancier for a weekday dinner.
Ingredients
6 fillets | Beef, approx 180g per fillet |
2 Tbsp | Olive oil |
1 | Salt & freshly ground pepper |
1 | Onion, sliced |
2 | Carrots, peeled and cut into 1cm dice |
6 | Baby beetroots, peeled |
2 | Potatoes, peeled and balled using a melon baller |
12 | Baby turnips, peeled |
1 Ltr | Beef stock |
1 Ltr | Chicken stock |
1 | Bay leaf |
1 sprig | Fresh thyme |
2 | Garlic cloves |
12 stalks | Asparagus, cooked |
1 to taste | Sea salt |
Directions
- Tie each steak with butcher's twine, making sure to leave one long end. The twine will help to retain the shape of the meat as well as giving you a means to remove it from the stock.
- Heat the oil in a frying pan and quickly sear the beef on all sides. Season with the salt and pepper.
- Remove the beef to a deep pot and hang the long ends of twine over the sides - I tie the ends to the handles.
- Add the onion, carrot, beetroot, potato and turnips (all diced) to the pot. Add the stocks. Bring to a gentle simmer, then add the herbs and garlic and cook the steaks for 12 minutes (for medium rare) from the time the broth starts to simmer.
- Lift the steaks out of the stock, then remove the twine and cover while they rest for 10 minutes. Lift the vegetables out of the stock and divide between 6 bowls.
- Divide the cooked asparagus between the bowls (the hot stock will warm it through).
- Ladle the stock over the vegetables. Cut each steak in half and place the pieces in the centre.
- Sprinkle with sea salt and serve with horseradish cream.
http://www.bite.co.nz/recipe/6087/Beef--la-Ficelle-Poached-Fillet-of-Beef-With-Aromatic-Vegetables/?ref=nzhrecipe
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