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Filet of beef with string


Ingredients:4 people
  • beef tenderloin
    600 g
  • paleron
    250 g
  • potatoes
    8 small
  • carrot
    4
  • leeks
    2
  • turnips
    4
  • untreated orange peel
    1 piece
  • untreated lemon peel
    1 piece
  • star anise
    1 star
  • cinnamon stick
    1 piece
  • saffron
    3 pistils
  • coarse Guérande salt


Preparation:
  • Preparation time:30 minutes


Difficulty:[usr 2]

Peel and wash the carrots, turnips and leeks. Put them in a saucepan with the chuck and all the spices (star anise, cinnamon and saffron). Pour in about a liter and a half of water, bring to the boil then set the heat so that the broth simmers for 1 hour. Peel the potatoes.

Filter the broth, bring it back to a simmer over low heat with the peel, then add the potatoes to cook for about 15 minutes.

Cut the beef tenderloin into four even slices. Wrap a piece of twine to keep them rounded. Leave a long piece of string sticking out. Drain the potatoes.

Ten minutes before sitting down to eat, poach the slices of beef tenderloin for 5 minutes in the simmering broth:suspend them by a string from a wooden spoon placed across the pan, so that they do not touch the bottom. Drain and keep warm.

Return all the vegetables to the broth for a few minutes to warm them up, then arrange the four pieces of fillet in preheated soup plates. Add the vegetables, coat with a little spiced broth and, at the last moment, season with Guérande salt.

Serve very hot.

Filet of beef with string