Boiled fillet of beef with horseradish and chives sauce

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 5
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 6
  • 3 cubes clear soup with fine vegetables (purely vegetable)
  • 1.2 kg Tafelspitz (end of beef tail)
  • 500 g small, mainly waxy potatoes
  • 500 g Sweet peas
  • 500 g young carrots
  • 40 g Butter or margarine
  • 4 TABLESPOONS Flour
  • 1/4 l Milk
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper from
  • 7-10 Tbsp the mill
  • 3 TABLESPOONS grated horseradish from the jar
  • 2 Federation Chives

Directions

  1. 1

    Bring 1 1/2 litres of water and the stock cubes to the boil in a large pot. Wash the meat and simmer for about 2 hours at low heat in the broth. Peel, wash and quarter potatoes lengthwise. Clean and wash the sugar snap peas. Peel and wash carrots and cut them into longish slices. Add potatoes to the meat about 20 minutes before the end of the cooking time. Add prepared vegetables for the last 10 minutes. Heat the fat in a saucepan and sauté the flour in it until golden brown. Gradually deglaze with milk, cream and 3/8 litres of the meat stock. Cook the sauce for about 10 minutes at low heat. Season to taste with salt, pepper and horseradish. Wash the chives, dab dry, cut into small rolls and stir into the sauce, except for a little to sprinkle. Cut the meat into slices and arrange on a preheated plate with the vegetables and potatoes. Pour some sauce on the meat and vegetables. Sprinkle everything with chives

  2. 2

    Dishes: V & B

  3. 3

    Glasses: Haymann

Nutrition Facts

KCAL
680 kcal
CARBS
37 g
FATS
38 g
PROTEINS
44 g

Categories & Tags

MiscellaneousMeatBeef