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Categories:Viewed: 26 - Published at: 2 years ago
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
Method
- 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.
