Boiled fillet of beef with vegetables
Instructions
Create the bouquet garni with 1/2 bunch of parsley and 1 sprig of thyme wrapped in 1 bay leaf.
Remove the thread all the fat and connective tissue and tie it with kitchen twine, so that you can ' suspend ' in the pan.
Put in a casserole of beef broth, the bouquet garni, peppercorns and a pinch of salt and bring to a boil.
Dip in the broth the meat piece, by string, until it is completely covered by the liquid without touching the bottom of the bowl.
Set the string tying the loose end of a wooden spoon placed at bridge on the edge of the saucepan.
Adjust the heat so the broth just sobbolla and simmer the fillet for 10-15 minutes, then levatelo from pan, cut in half and serve with the vegetables, Peel and boil the broth.
Choose the vegetables according to your taste and what the season and, if you like, season with a herb sauce or with grated horseradish.
Ingredients and dosing for 1 person
- 250 g of beef tenderloin
- 100 cl of beef broth
- Coarse salt
- 6 grains pepper
- 1/2 bunch parsley of for bouquet garni
- 1 sprig thyme of for bouquet garni
- Leaf 1 of laurel for bouquet garni
- Mixed vegetables (carrots, onions, leeks)