Boeuf a la Ficelle - Boiled Beef, French Style

Name: Boeuf a la Ficelle - Boiled Beef, French Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2-inch thick slice of beef filet, trimmed of all fat; 3 inch piece of fresh veal marrow bone (optional); 4 cups (950 ml) veal or beef broth (or substitute 1 cup (225 ml) chicken broth, 1 cup (225 ml) beef broth, 2 cups (475 ml) water or white wine); 3 small unpeeled red potatoes; 3 whole carrots, scrubbed; 1 whole leek, white part only, washed free of sand; 1 small celeriac (celery root), peeled and trimmed (or substitute central core of a head of celery); 1 wedge of a small, tight cabbage with the core intact; 1 tsp (5 ml) course Kosher salt; bouquet garni (fresh parsley, black peppercorns, thyme, marjoram, bay leaf, nutmeg wrapped in cheese cloth and tied); salt; horseradish; Dijon mustard; cracked pepper; cornichons

Servings: persons

2 2-inch thick slice of beef filet, trimmed of all fat
3 inch piece of fresh veal marrow bone (optional)
4 cups (950 ml) veal or beef broth (or substitute 1 cup (225 ml) chicken broth, 1 cup (225 ml) beef broth, 2 cups (475 ml) water or white wine)
3 small unpeeled red potatoes
3 whole carrots, scrubbed
1 whole leek, white part only, washed free of sand
1 small celeriac (celery root), peeled and trimmed (or substitute central core of a head of celery)
1 wedge of a small, tight cabbage with the core intact
1 tsp (5 ml) course Kosher salt
bouquet garni (fresh parsley, black peppercorns, thyme, marjoram, bay leaf, nutmeg wrapped in cheese cloth and tied)
salt
horseradish
Dijon mustard
cracked pepper
cornichons

1
Place broth and bouquet garni into a large stock pot.
2
Bring to a rolling boil and add the vegetables.
3
Cover and simmer for 8 minutes
4
Add the beef and marrow bones.
5
Cook covered for 15 minutes (10 for medium rare) or until desired doneness.
6
Remove the beef to a warm plate.
7
Season the broth and vegetables to taste.
8
Place the beef and vegetables on a platter, garnished with parsley, with the broth in a tureen.
9
Serve in soup bowls with table garnish of salt, cracked pepper, horseradish, Dijon mustard, and cornichons.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 2-inch thick slice of beef filet, trimmed of all fat, 3 inch piece of fresh veal marrow bone (optional), 4 cups (950 ml) veal or beef broth (or substitute 1 cup (225 ml) chicken broth, 1 cup (225 ml) beef broth, 2 cups (475 ml) water or white wine), 3 small unpeeled red potatoes, and more.

Yes, Boeuf a la Ficelle - Boiled Beef, French Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!