Poached Beef Fillet Served With Its Own Broth And Baby Winter Vegetables Recipes

POACHED FILLET OF BEEF WITH WINTER VEGETABLES

Poached Fillet of Beef With Winter Vegetables image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large carrots, peeled and trimmed
1 large celery root, peeled
4 medium-size leeks, cleaned and trimmed (whites only)
Salt to taste
8 cups fresh beef broth (see recipe) or commercial broth of good quality
Salt and freshly ground pepper to taste
One fillet of beef (24 ounces), trimmed of fat and gristle and cut into 8 equal pieces Dressing (see recipe)
Sprig of fresh parsley thyme or coriander

Steps:

Slice carrots, celery root and leeks into sections about 2 inches long and 1/4 inch wide. There should be about 3 cups. The slices should be the same size so they cook evenly.
Place the carrots, celery and leeks in a large saucepan, and cover with lightly salted water. Bring to a boil, remove from heat and drain immediately.
In another large saucepan bring the beef broth to a low simmer over medium-high heat. Add salt and pepper, the carrots, celery and leeks, and simmer 15 to 20 minutes, or until tender. Do not let the broth boil, or it will lose its color.
Meanwhile, season the fillet pieces on both sides with salt and pepper. Add to the simmering vegetables, and cook over low heat for 2 to 3 minutes. Do not let the liquid boil.The meat should be served medium rare.
Divide the vegetables in a decorative pattern over 4 warm serving plates. Place the beef pieces next to the vegetables. Spoon over the dressing. Season if necessary. Garnish with fresh herbs. The broth can be served on the side in a consomme cup.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 12 grams, Sodium 2159 milligrams, Sugar 11 grams

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