Best Poached Beef With Leeks Recipes

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SEARED AND CARVED BEEF TENDERLOIN WITH HERB QUINOA, POACHED LEEKS AND WILD MUSHROOM REDUCTION



Seared and Carved Beef Tenderloin with Herb Quinoa, Poached Leeks and Wild Mushroom Reduction image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon chopped shallots
1/2 teaspoon cracked black pepper
1/2 teaspoon chopped fresh rosemary leaves
4 (5-ounce) filet mignon tournedos
Pinch ground nutmeg
1 teaspoon sea salt
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon cracked black pepper
20 ounces chicken stock
Salt and pepper
1 bay leaf
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 pound wild mushrooms
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped chives
2 tablespoons Madeira
2 tablespoons browned wheat flour
3/4 teaspoon salt
1/2 teaspoon black pepper
8 ounces leeks, white part only, washed in cold water until clean
1/2 teaspoon dried thyme
2 cups dry white wine
1 teaspoon freshly chopped parsley leaves
8 cups vegetable stock
1 teaspoon ground coriander seed
1/2 teaspoon salt

Steps:

  • For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place.
  • For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate.
  • For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
  • For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes.
  • Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
  • Lower heat and simmer gently for 30 minutes.
  • Serve the filets with quinoa, leeks and mushroom sauce.

POACHED FILLET OF BEEF WITH WHITE PEPPERCORN SAUCE



Poached Fillet of Beef with White Peppercorn Sauce image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 18

1 1 3/4 pound fillet of beef, cut from the tournedos section
1 teaspoon freshly ground black pepper
1 teaspoon salt
10 cups dark beef stock
1 1/2 pounds leeks, washed, white and light green parts cut in coarse chunks
1/2 pound carrots, peeled and cut in coarse chunks
1 pound onions, peeled and cut in coarse chunks
1/2 pound white turnips, peeled and cut in coarse chunks
1 tablespoon whole black peppercorns
1/4 cup brandy
1/8 teaspoon ground clove
1 1/2 cups dry white wine
1/2 cup coarsely chopped shallots
1 tablespoon white peppercorns
2/3 cup creme fraiche
1 egg yolk
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon white peppercorns, crushed coarsely with a heavy cleaver

Steps:

  • The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours.
  • Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes.
  • While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns.
  • Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste.

POACHED LEEKS WITH LEMON-AND-PARSLEY OIL



Poached Leeks With Lemon-And-Parsley Oil image

Provided by Molly O'Neill

Categories     side dish

Time 30m

Yield Four servings

Number Of Ingredients 5

8 medium-size leeks, white and light green parts only, washed well
2 teaspoons fresh lemon juice
2 teaspoons lemon-and-parsley oil (recipe above)
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 326 milligrams, Sugar 7 grams, TransFat 0 grams

POACHED FILLET OF BEEF WITH WINTER VEGETABLES



Poached Fillet of Beef With Winter Vegetables image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 12 grams, Sodium 2159 milligrams, Sugar 11 grams

BEEF TENDERLOIN POACHED IN ONION BROTH



Beef Tenderloin Poached in Onion Broth image

Provided by Martha Stewart

Categories     Beef Recipes

Time 2h

Number Of Ingredients 10

1 2-pound beef tenderloin, trimmed and tied
2 tablespoons extra-virgin olive oil
3 onions, finely diced (about 6 cups)
1 cup dry white wine
2 leeks (about 1 pound), trimmed and halved lengthwise
1 turnip (about 7 ounces), peeled and cut into 1-inch wedges
1/2 rutabaga (about 8 ounces), peeled and cut into 3/4-inch wedges
4 small potatoes, peeled and halved crosswise
Coarse salt and freshly ground pepper
1/4 cup jarred prepared horseradish and beets, for serving

Steps:

  • Tie additional kitchen string to end ties on beef tenderloin. Secure to ends of a wooden spoon long enough to balance on rim of a large Dutch oven. (String should be tied so beef hangs below pot rim and broth but doesnâ??t touch bottom.) Set aside.
  • Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. (If mixture begins to darken or dry out, add a few tablespoons water.) Add wine and cook, stirring and scraping browned bits off bottom, until almost evaporated, about 4 minutes. Add leeks, turnip, rutabaga, and 10 cups water. Bring to a simmer, then partially cover and adjust heat to maintain a bare simmer. Cook 30 minutes, then remove turnip and transfer to a dish. Continue simmering until rutabaga is fork-tender, about 10 minutes more. Remove rutabaga and transfer to dish.
  • Push leeks and onions to sides of pot and lower beef into center, balancing wooden spoon on pot rim. If necessary, add more warm water to completely cover beef. Add potatoes and bring to a simmer. Cook, adjusting heat as necessary to maintain broth temperature at 190 degrees, until a thermometer inserted in center of beef reads 120 degrees for rare, about 30 minutes. (Meat will continue to cook after poaching.)
  • Remove potatoes and transfer to dish with vegetables. Remove beef, transfer to a cutting board, and let rest, tented with foil, 5 minutes. Keep poaching liquid warm. Remove strings from beef and cut beef into slices. Strain poaching liquid through a fine-mesh sieve. Divide broth, vegetables, and meat among serving bowls. Season with salt and pepper and top with prepared horseradish.

POACHED BEEF TENDERLOIN



Poached Beef Tenderloin image

Poaching a tenderloin of beef is the surest way to obtain perfectly and uniformly rare meat. Whether you choose a 2-pound piece, which will easily serve four, or a larger one, the procedure and results are consistently the same, making the dish ideal for dinner parties. As long as the meat is of fairly consistent thickness, every slice you cut-with the exception of the very ends-will look like the others. Buying the beef is simple but usually can be made even simpler with an advance call to the butcher; ask for the thick (châteaubriand) end of the tenderloin, 2 to 3 pounds (he will be willing to cut it to any size you like), in one piece, tied. If you allow the meat to reach room temperature before poaching, cooking time will be reduced by a few minutes; but it will be no longer than 20 and probably shorter anyway. It's key to serve the meat with a variety of garnishes from which you and your guests can choose: minced shallots, good mustard, chopped cornichons, coarse salt, soy sauce, even ketchup. These can be combined-I favor mustard combined with shallots and cornichons. I'd like a potato gratin with this recipe (page 482), but any potato dish (including good old mashed potatoes) would be fine, as would almost any nicely prepared vegetable. Bread, too.

Yield makes 6 servings

Number Of Ingredients 4

One 3-pound piece beef tenderloin from the thick end, preferably at room temperature
6 cups beef or chicken stock, preferably homemade (page 160), or water
Salt to taste
Garnishes, such as minced shallots, Dijon mustard, chopped cornichons, coarse salt, and salsa

Steps:

  • Put the meat in a deep pan just large enough to hold it-a Dutch oven is usually ideal, but you can curve the meat into a wide saucepan too-and cover it with boiling water or stock. Add a large pinch of salt if you're using water or if the stock is unsalted. Adjust the heat so that the mixture bubbles gently-on my stove that's medium.
  • Cook until the meat's internal temperature reaches 120°F (use an instant-read thermometer); 125°F if you prefer medium-rare. Remove the meat and let it sit for about 5 minutes, then cut into 1/2- to 1-inch-thick slices. Serve immediately with the garnishes.

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