Poached fillet of beef on vegetable noodles

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice 1 carrot. Clean, wash and finely dice the celery. Peel and finely dice the onion. Wash the herbs and shake dry. Put peppercorns in a bowl with prepared vegetables and herbs.

2. 2

   Add red wine. Dab meat dry and tie into shape with kitchen string. Place the meat in the red wine stock so that it is completely covered. Cover and chill for at least 1 hour.

3. 3

   Bring 800 ml broth to the boil in a pot. Remove meat from the marinade and tie it to a wooden spoon with kitchen string. Place spoon across the pot so that the meat hangs in the broth. Cook over low heat for about 30 minutes (broth must not boil).

4. 4

   Bring the red wine vegetable stock to the boil with 200 ml stock in a saucepan and simmer at low heat for about 20 minutes.

5. 5

   Meanwhile peel 2 carrots. Wash and clean the zucchini. Cut zucchini and carrot into fine strips with a julienne slicer. Cover and put aside. Cook the pasta in boiling salted water according to the instructions on the packet.

6. 6

   Pour red wine stock through a sieve. Melt 1 tbsp. butter in a pot, briefly sauté the flour in it. Add the stock while stirring. Let it simmer at low heat. Drain the noodles. Melt 1 tbsp. butter in the noodle pot, steam the vegetable strips briefly while turning.

7. 7

   Add the noodles and mix. Season to taste with salt and nutmeg. Lift meat out of the stock, remove kitchen string. Heat 1 tsp. butter and oil in a frying pan. Brown the meat all around. Season with salt and pepper.

8. 8

   Cut the meat into slices. Season sauce with salt and pepper. Arrange noodles on a large plate with meat and sauce. Sprinkle with pepper.

Nutrition Facts

KCAL
530 kcal

CARBS
44 g

FATS
13 g

PROTEINS
41 g