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Beef poached with vegetables
Serves 4
800g beef fillet, larded and
tied with string
8 carrots
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
4 sticks celery
4 onions
2 leeks, white part only
½ small cauliflower
1 litre beef stock
Sauce
200ml sunflower oil
1 egg yolk
1 tbsp mustard
Salt & pepper
6 gherkins
18 capers
1 tbsp lemon juice
Preparation: 20 min
Cooking: 20 at 30 min at 100°C
1.
Pour the stock into the water tank. Place the beef
in one of the baskets, put the lid on and cook for
20-30 min, according to the size of the fillet.
Wash all the vegetables. Peel them and cut into
2.
pieces, except for the potatoes, which should be
left whole.
3.
Lay all the vegetables in the other steamer
basket and place this above the beef 10 min
after the start of the cooking time.
4.
To make the sauce, chop the gherkins and
capers finely. Stir the egg yolk into the mustard,
with salt, pepper and 1 tbsp oil. Add the rest
of the oil slowly while whisking to make a
mayonnaise. Add the chopped gherkins and
capers and finish off with the lemon juice.
5.
Serve hot with the sauce.
You can brown the meat in a pan before steaming it.
Meat
35
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