Free Cooking Recipes

800g (13/4 lb) fillet or rump,
bound but not barded
8 new carrots, peeled
8 small leeks, peeled
8 small turnips, peeled
2 celery hearts, quartered
4 small onions
4 sprigs chervil
2 sprigs parsley
1 sprig tarragon
2 cloves
12 peppercorns

Directions:

1. Bring to the boil 2.5 litres (41/2 pints) water in a large saucepan, add salt, peppercorns and cloves and then the prepared vegetables. Tic together the parsley, chervil and tarragon to make a bouquet garni. Add to the water and simmer for 10 minutes.

2. Meanwhile, tie a string at each end of the piece of beef, long enough to he able to tie to the handles of the saucepan so you can remove the meat easily.

3. When the vegetables have cooked for 15 minutes, plunge the meat into the pan, keeping it barely immersed, and tic the string to the handles of the pan. Allow it to cook for 25 minutes at a gentle boil for medium beef, pink at the centre. Skim as necessary.

4. When the meat is cooked, remove it from the pan by the strings and place it on a board. Remove the strings and cut the meat into 4 thick slices. Arrange on a hot serving dish. Remove the vegetables with the skimmer, garnish the meat with them and serve immediately. Accompany with mustard, coarse sea salt and gherkins, with sauce verte (mayonnaise, to which a puree of green herbs has been added) or cold tomato sauce with capers.

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