BOEUF A LA FICELLE

Boeuf a la Ficelle image

Provided by Pierre Franey

Categories roasts, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 pounds center-cut fillet of beef
6-inch center part of a leek
6-inch center part of parsnip
2 carrots, trimmed and scraped
small white onion, trimmed and peeled
4 cups fresh or canned beef broth
1 bay leaf
2 sprigs fresh parsley
3 sprigs fresh thyme
Salt and pepper to taste
Horseradish sauce (see recipe)

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.