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Poached Beef Fillet
A different way of cooking a fillet and a delicious special dinner party dish.
Poaching Stock
750ml beef stock
1 cup water
1 bay leaf
1 clove garlic
1 sprig parsley
1kg eye fillet, trimmed of sinew
For the poaching stock - put all ingredients in a saucepan and bring to the boil. Put the eye fillet into the stock and simmer for 10 minutes. Remove and rest in a warm place for 10 minutes. Slice thinly. Discard the stock.
Sauce
200ml olive oil
3 Tbsp red wine vinegar
2 Tbsp chopped chervil
2 Tbsp chopped parsley
4 anchovy fillets chopped
3 gherkins, chopped
2 Tbsp capers
zest and juice of 1 lemon
For the sauce - mix all ingredients well and set aside
Serve sliced beef over warm vegetables and pour sauce over.
Serves 4-6 |
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