Boeuf a la Ficelle
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1¼pounds center-cut fillet of beef
- 6-inch center part of a leek
- 6-inch center part of parsnip
- 2carrots, trimmed and scraped
- small white onion, trimmed and peeled
- 4cups fresh or canned beef broth
- 1bay leaf
- 2sprigs fresh parsley
- 3sprigs fresh thyme
- Salt and pepper to taste
- Horseradish sauce (see recipe)
Preparation
- Step 1
Neatly trim off each end of the fillet. Carefully tie the piece lengthwise and crosswise with string. Leave a piece of string overhanging to facilitate removal from the cooking liquid.
- Step 2
Trim off the bottom end of the leek. Discard any blemished leaves. Cut the leek into 1½-inch lengths. Cut each piece lengthwise in half. Cut each half lengthwise into very thin strips (julienne). There should be about 2 cups.
- Step 3
Cut the parsnip crosswise into 1½-inch lengths. Cut each piece lengthwise into very thin slices. Stack the slices and cut into very thin strips. There should be about 2 cups.
- Step 4
Cut the carrots crosswise into 1½-inch lengths. Cut the pieces into slices and then into very thin strips as above. There should be about 2 cups.
- Step 5
Cut the onion in half. Cut each half into very thin slices. There should be about ¾ cup.
- Step 6
Pour the broth into a small kettle large enough to hold the meat neatly in one layer. Add the bay leaf, parsley, thyme, salt and pepper. Add the beef, leaving a length of string outside the kettle.
- Step 7
Bring the broth to a simmer and cook exactly 5 minutes.
- Step 8
Immediately add the leek, parsnip, carrots and onion and stir to distribute. Cover closely and let simmer exactly 7 minutes longer. Remove from the heat and let rest, covered, for 5 minutes.
- Step 9
Cut the beef into thin slices, each ½-inch thick or slightly less, and place on a warm platter. Spoon a mixture of the vegetables on the side and spoon a little of the broth over all. Serve with horseradish sauce on the side, to individual taste.
Private Notes
Cooking Notes
Wonderful to see this "golden oldie" back where it belongs! But in case other readers're already pondering substitutions (too typical of these notes!): Instead of the tedious parsnip--celeriac, a parsley root, a smallish white-purple turnip, or even a similar-size kohlrabi will work even better (julienned).
Should there be any leftovers (unlikely unless you're cooking for 2 instead of 4), they can be gently warmed and served with horseradish mashed potatoes.
Wonderful to see this "golden oldie" back where it belongs! But in case other readers're already pondering substitutions (too typical of these notes!): Instead of the tedious parsnip--celeriac, a parsley root, a smallish white-purple turnip, or even a similar-size kohlrabi will work even better (julienned).
Should there be any leftovers (unlikely unless you're cooking for 2 instead of 4), they can be gently warmed and served with horseradish mashed potatoes.
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