Poached fillet of beef

Name: Poached fillet of beef
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 350 g Fillet of beef; 1 Stalk Thyme; 1 Rosemary stalk; 1 l dry red wine; 1 Bay leaf; 6-8 black peppercorns; 7-10 Tbsp Salt; 250 g Potatoes; 2 Onions; 50 ml Port wine; 150 ml Veal stock; 15 g Butter; 7-10 Tbsp coarse pepper; 250 g Carrots; 250 g Cauliflower; 1 TABLESPOON Oil; 7-10 Tbsp chopped parsley, rosemary and coloured pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

350 g Fillet of beef
1 Stalk Thyme
1 Rosemary stalk
1 l dry red wine
1 Bay leaf
6-8 black peppercorns
7-10 Tbsp Salt
250 g Potatoes
2 Onions
50 ml Port wine
150 ml Veal stock
15 g Butter
7-10 Tbsp coarse pepper
250 g Carrots
250 g Cauliflower
1 TABLESPOON Oil
7-10 Tbsp chopped parsley, rosemary and coloured pepper

Directions

1
Wash the meat. Wash thyme and rosemary and pat dry. Bring 750 ml red wine, thyme, rosemary, bay leaf, peppercorns and salt to the boil, remove from the heat. Add meat to the no longer boiling broth.
2
Put the pot back on the hotplate and let the meat simmer at low heat for about 25 minutes. In the meantime, wash the potatoes thoroughly and cook them in boiling salted water for about 20 minutes. Drain the potatoes, rinse and peel.
3
Quarter the potatoes. For the sauce, peel and finely dice the onions. Put the rest of the red wine, port and onion in a pot, bring to the boil and let it boil down for about 10 minutes. Add veal stock, bring to the boil, stir in butter, puree the sauce and season with salt and pepper.
4
Wash the carrots and cut them into slices. Clean and wash the cauliflower, cut off the florets and cook in boiling salted water for 8-10 minutes. In the meantime heat oil in a pan and fry potatoes for about 6 minutes, turning them over.
5
Season with salt and pepper. Remove meat from the stock and cut into slices. Potatoes, vegetables tossed in butter as desired and sprinkled with parsley, arrange meat and some sauce sprinkled with pepper on plates.
6
Serve garnished with rosemary as desired.