Boeuf En Ficelle
3 1/4 lb Beef filet, well-trimmed
3 qt Beef broth
4 Onion; quartered
4 Carrot; sliced
4 Celery rib; sliced
2 Turnip; quartered
8 sm Shallot; minced
Securely tie beef both lengthwise and crosswise with string. If chilled,
bring to room temperature before cooking.
Combine broth, onion, carrot, celery and turnip in large stockpot with side
handles. Boil vigorously 30 minutes.
Tie meat to handles, suspending as closely as possible to broth without
actually touching. Cover tightly and let steam until meat thermometer
registers 120 F. (rare), about 18 to 20 minutes.
Slip large fork under wrapping strings, then remove meat to platter. Cut
strings holding meat. Let rest 5 minutes before carving; do not remove
strings around meat until after it has been carved. Slice thinly, allowing
2 or 3 slices per serving, or cut into 8 thicker slices. Save juices to
moisten each portion. Reassemble slices, wrap with foil and keep warm but
serve as soon as possible. Garnish each serving with shallots and accompany
with Sauce Moutarde-Batarde or Red Pepper Jelly, or both.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini