Poached Fillet Of Beef With Winter Vegetables Recipes

BEEF TENDERLOIN POACHED IN ONION BROTH

Steps:

• Tie additional kitchen string to end ties on beef tenderloin. Secure to ends of a wooden spoon long enough to balance on rim of a large Dutch oven. (String should be tied so beef hangs below pot rim and broth but doesnâ??t touch bottom.) Set aside.
• Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. (If mixture begins to darken or dry out, add a few tablespoons water.) Add wine and cook, stirring and scraping browned bits off bottom, until almost evaporated, about 4 minutes. Add leeks, turnip, rutabaga, and 10 cups water. Bring to a simmer, then partially cover and adjust heat to maintain a bare simmer. Cook 30 minutes, then remove turnip and transfer to a dish. Continue simmering until rutabaga is fork-tender, about 10 minutes more. Remove rutabaga and transfer to dish.
• Push leeks and onions to sides of pot and lower beef into center, balancing wooden spoon on pot rim. If necessary, add more warm water to completely cover beef. Add potatoes and bring to a simmer. Cook, adjusting heat as necessary to maintain broth temperature at 190 degrees, until a thermometer inserted in center of beef reads 120 degrees for rare, about 30 minutes. (Meat will continue to cook after poaching.)
• Remove potatoes and transfer to dish with vegetables. Remove beef, transfer to a cutting board, and let rest, tented with foil, 5 minutes. Keep poaching liquid warm. Remove strings from beef and cut beef into slices. Strain poaching liquid through a fine-mesh sieve. Divide broth, vegetables, and meat among serving bowls. Season with salt and pepper and top with prepared horseradish.

POACHED BEEF FILLET WITH WATERCRESS & WALNUT SALAD

Steps:

• Put the stock on to boil with the onion, fennel, carrot and herbs. Cover and simmer for 10 mins. Trim the beef fillet of any sinew. Do not tie it.
• Season the beef all over, then lower into the simmering stock. Allow the stock to return to a gentle boil, then lower the heat until it is barely simmering. Cover, then cook for 18 mins for medium-rare, 22 mins for well done. Remove the pan from the heat, leave the meat to stand for 15 mins in the stock, remove and pat dry. Slice into 8 pieces. The stock can be strained, cooled and re-used.
• Make the salad by scattering the watercress leaves over a small serving plate. Whisk together the oil, vinegar, mustard and some seasoning. Drizzle half over the leaves and scatter with the nuts. Arrange the meat on top and mix 2 tbsp of the stock with the remaining dressing. Pour over the beef, sprinkle with sea salt flakes and serve with steamed Jersey Royal potatoes.

POACHED RIVER CHAR WITH PEARL BARLEY, WINTER ROOT VEGETABLES, NAPA RIESLING-CHIVE VELOUTE

Steps:

• Heat the 1 tablespoon of the butter in a skillet set over medium heat. Cook the diced vegetables until softened but not browned, and then deglaze the pan with the vermouth and white wine. Add the fish stock, cream, double cream, bay leaf, clove, and peppercorns. Cook until it thickens and then pass through a sieve. Return the sauce to the pan and simmer to reduce to the desired consistency.
• Before serving the sauce, stir in the 1 tablespoon of cold butter and finish with the chives.
• Bring the court bouillon to a simmer in a saucepan over low heat. Put the char fillets in a saute pan, and drain the court bouillon on top of the fish. Slowly let the fish poach without denaturing the fish protein.
• Heat 1 tablespoon of the butter in a small saucepan over medium heat. Cook the shallots until softened but not browned. Add the barley and deglaze the pan with the wine. Slowly add the chicken stock, a little at a time, stirring frequently. To finish, stir in the 4 tablespoons of cubed butter.
• Bring a pot of salted water to a boil. Blanch the vegetables briefly and then shock in a bowl of ice water to stop the cooking. To serve, heat the vegetables in a saucepan with a little chicken stock.
• Put a spoonful of the barley risotto in the middle of a deep dish. Place the poached char on top and cover with a generous amount of the chive sauce. Decorate with the winter root vegetable julienne.

POACHED FILLET OF BEEF WITH WINTER VEGETABLES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

POACHED BEEF WITH LEEKS

Steps:

• Cover potatoes with cold water in a saucepan; add 1/4 teaspoon salt. Bring to a boil; reduce heat. Simmer until tender, 10 to 15 minutes; drain. Return to pot; cover.
• Stir together horseradish, vinegar, parsley, oil, and a pinch of salt; set aside.
• Bring stock, wine, celery, and garlic to a boil in a tall, narrow 6-quart pot. Reduce heat to medium-low; add leeks and 3 sprigs thyme. Simmer until vegetables are tender, 5 to 10 minutes. With a slotted spoon, transfer vegetables to a large bowl; cover. Place beef and peppercorns in pot; add water just to cover, if necessary. Partially cover pot; cook at a bare simmer until an instant-read thermometer reads 130 degrees when inserted into center of beef, 20 to 25 minutes. Remove beef, and let rest 10 minutes.
• Carve beef on a carving board into 18 thin slices; add any juices to broth. Pour broth through a fine sieve into bowl with vegetables; discard solids. Divide soup, potatoes, and beef among six bowls; garnish with thyme. Serve sauce on the side.

HERB-POACHED TENDERLOIN WITH BAROLO SAUCE

Steps:

• Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
• Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
• Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
• Unwrap meat (scissors will be helpful), slice and serve with sauce.