BOEUF A LA FICELLE
Provided by Pierre Franey
Categories roasts, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Neatly trim off each end of the fillet. Carefully tie the piece lengthwise and crosswise with string. Leave a piece of string overhanging to facilitate removal from the cooking liquid.
- Trim off the bottom end of the leek. Discard any blemished leaves. Cut the leek into 1 1/2-inch lengths. Cut each piece lengthwise in half. Cut each half lengthwise into very thin strips (julienne). There should be about 2 cups.
- Cut the parsnip crosswise into 1 1/2-inch lengths. Cut each piece lengthwise into very thin slices. Stack the slices and cut into very thin strips. There should be about 2 cups.
- Cut the carrots crosswise into 1 1/2-inch lengths. Cut the pieces into slices and then into very thin strips as above. There should be about 2 cups.
- Cut the onion in half. Cut each half into very thin slices. There should be about 3/4 cup.
- Pour the broth into a small kettle large enough to hold the meat neatly in one layer. Add the bay leaf, parsley, thyme, salt and pepper. Add the beef, leaving a length of string outside the kettle.
- Bring the broth to a simmer and cook exactly 5 minutes.
- Immediately add the leek, parsnip, carrots and onion and stir to distribute. Cover closely and let simmer exactly 7 minutes longer. Remove from the heat and let rest, covered, for 5 minutes.
- Cut the beef into thin slices, each 1/2-inch thick or slightly less, and place on a warm platter. Spoon a mixture of the vegetables on the side and spoon a little of the broth over all. Serve with horseradish sauce on the side, to individual taste.
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