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.
