Poached Fillet of Beef With Winter Vegetables
- Total Time
- 40 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 4large carrots, peeled and trimmed
- 1large celery root, peeled
- 4medium-size leeks, cleaned and trimmed (whites only)
- Salt to taste
- 8cups 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
608 calories; 31 grams fat; 12 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 46 grams protein; 2159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Slice carrots, celery root and leeks into sections about 2 inches long and ¼ inch wide. There should be about 3 cups. The slices should be the same size so they cook evenly.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
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