Beef À la Ficelle (Poached Fillet of Beef With Aromatic Vegetables)

Listener 1/12/2007

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Ratings: 5.0 / 5 FROM 1

Serves 6

Something a little fancier for a weekday dinner.

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.