Boiled fillet of beef au gratin with herb hollandaise

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into large pieces. Wash and quarter the tomatoes. Halve onions with skin. Heat the oil in a large pot and fry the onions with the cut surface facing down. Deglaze with about 4 litres of water. Add soup greens, tomatoes, bay leaf, peppercorns and salt and bring to the boil. Wash the boiled beef and place in the hot stock (meat must be covered).

2. 2

   Bring to the boil, skim and cook at low to medium heat for about 2 1/2 hours. Leave the Tafelspitz to cool overnight in the stock. Wash the asparagus, peel the lower third and cut off the woody ends. Clean and wash the cauliflower and divide it into florets. Wash parsley and chervil, dab dry and chop both except for some chervil for garnishing. Cut 125 g cold butter into cubes and chill again. Pour 1/4 litre cold water and cream into a pot. Stir in sauce powder with a whisk. Bring to the boil briefly while stirring and turn off the heat. Gradually add butter cubes until they have melted. Remove sauce from the heat, stir in chervil and half of the parsley and season with salt and pepper. Remove the boiled beef from the stock (put aside the stock for the broth with the egg whites), remove the fat and cut the meat into approx. 24 slices. Pour the herb hollandaise sauce over it.

3. 3

   Stir in sauce powder with a whisk. Bring to the boil briefly while stirring and turn off the heat. Gradually add butter cubes until they have melted. Remove sauce from the heat, stir in chervil and half of the parsley and season with salt and pepper. Remove the boiled beef from the stock (put aside the stock for the broth with the egg whites), remove the fat and cut the meat into approx. 24 slices. Pour the herb hollandaise sauce over it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Meanwhile, cook asparagus and cauliflower for about 10 minutes, peas and carrots 6-8 minutes separately in little boiling salted water. Roast almonds in a pan without fat, remove the pan from the heat and add 75 g butter and the rest parsley. Arrange drained vegetables on two plates and garnish with lemon. Pour hot almond and herb butter over the vegetables. Sprinkle and garnish the boiled beef with chervil leaves and serve with the vegetables. Serve with boiled potatoes and croquettes

4. 4

   Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Meanwhile, cook asparagus and cauliflower for about 10 minutes, peas and carrots 6-8 minutes separately in little boiling salted water. Roast almonds in a pan without fat, remove the pan from the heat and add 75 g butter and the rest parsley. Arrange drained vegetables on two plates and garnish with lemon. Pour hot almond and herb butter over the vegetables. Sprinkle and garnish the boiled beef with chervil leaves and serve with the vegetables. Serve with boiled potatoes and croquettes

Nutrition Facts

KCAL
540 kcal

CARBS
15 g

FATS
30 g

PROTEINS
54 g