Poached Fillet of Beef with Cepe Broth



Preparation Time: 20 mins
 
Notes: This dish was cooked with South African Football Legend Jomo.
Jomo has his own football team as well as restaurant serving a variety of interesting and unusual meats.
 
Ingredients:

Serves 6 approx 
For poaching liquor
3 pints of beef stock
125g/4oz dried ceps, porcini mushrooms
¼ pint of  red wine (optional) for the Beef
Allow 1 x 350g/ 12oz beef fillet for 2 persons
4 french beans for each fillet
3 anchovy strips,
cut lengthways for each fillet
1 tablsp olive oil
chervil to garnish
black pepper 
The  Vegetables
16 baby leeks washed and left whole
16 asparagus tips
16 baby turnips, scraped, leaving 1 inch of green top
16 baby carrots, scraped, leaving 1 inch of the green top1
16 baby jersey royal potatoes, scraped and left whole.]16 sugar snaps
16 green haricot beans
125g fresh peas poddedhandful of spinach
125g of salted butter 

Method 

  1. Simmer the poaching ingredients very gently for 1 hour, strain the liquor and squeeze and discard the ceps. Pour the liquor back into a clean saucepan and return to the heat.

  2. Make a mosaic pattern through the beef by larding ( inserting in random pattern) the french beans and the anchovy fillets, trimming the ends.

  3. Season the meat with the salt and black pepper

  4. In a frying pan, over a medium heat, brown the meat all over in the olive oil, merely searing the meat

  5. While the stock is cooking, begin preparing the vegetables. Bring a pan of salted water to the boil and cook each type of vegetable separately, removing when cooked and plunging into iced water. Divide the vegetables between 8 sheets of cling film, top with a few spinach leaves, a little butter and seasoning. Wrap the vegetables in clingfilm and set aside until ready to serve.

  6. Place the beef in the stock and cook for about 12 minutes for medium rare, over a low heat, do not allow to boil, otherwise you will toughen the meat, remove the meat to a warm place to rest.

  7. About 7 minutes before serving, place the vegetables in a  steamer to re heat, slice each fillet in two then place on a shallow soup dish surround with vegetables and pour over the broth.

  8. Serve immediately

   
 
Method:

Method 

  1. Simmer the poaching ingredients very gently for 1 hour, strain the liquor and squeeze and discard the ceps. Pour the liquor back into a clean saucepan and return to the heat.

  2. Make a mosaic pattern through the beef by larding ( inserting in random pattern) the french beans and the anchovy fillets, trimming the ends.

  3. Season the meat with the salt and black pepper

  4. In a frying pan, over a medium heat, brown the meat all over in the olive oil, merely searing the meat

  5. While the stock is cooking, begin preparing the vegetables. Bring a pan of salted water to the boil and cook each type of vegetable separately, removing when cooked and plunging into iced water. Divide the vegetables between 8 sheets of cling film, top with a few spinach leaves, a little butter and seasoning. Wrap the vegetables in clingfilm and set aside until ready to serve.

  6. Place the beef in the stock and cook for about 12 minutes for medium rare, over a low heat, do not allow to boil, otherwise you will toughen the meat, remove the meat to a warm place to rest.

  7. About 7 minutes before serving, place the vegetables in a  steamer to re heat, slice each fillet in two then place on a shallow soup dish surround with vegetables and pour over the broth.

  8. Serve immediately

   
 
Serves: 6
 
     
 
 
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