Poached Fillet of Beef With Winter Vegetables

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    555 calories; 31 grams fat; 12 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 37 grams protein; 144 milligrams cholesterol; 1240 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

40 minutes