Poached Beef Fillet with Fines Herbes Dressing

Name: Poached Beef Fillet with Fines Herbes Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart beef stock or 2 cups canned low-sodium broth mixed with 2 cups water; 3 medium leeks, white and tender green parts, split lengthwise and tied in a bundle; 12 large pearl onions, peeled; 3 medium carrots, cut into 1-inch lengths on the diagonal; 1 pound broccoli, separated into twelve 4-inch-long florets; Four 6-ounce zucchini, sliced crosswise 1 inch thick on the diagonal; 1/3 cup finely chopped flat-leaf parsley; 3 tablespoons finely chopped chives; 2 tablespoons red wine vinegar; 2 tablespoons water; 1 tablespoon finely chopped tarragon; 1/3 cup extra-virgin olive oil; Salt and coarsely ground pepper; Six 5-ounce beef tenderloin steaks, about 1 inch thick

Servings: persons

1 quart beef stock or 2 cups canned low-sodium broth mixed with 2 cups water
3 medium leeks, white and tender green parts, split lengthwise and tied in a bundle
12 large pearl onions, peeled
3 medium carrots, cut into 1-inch lengths on the diagonal
1 pound broccoli, separated into twelve 4-inch-long florets
Four 6-ounce zucchini, sliced crosswise 1 inch thick on the diagonal
1/3 cup finely chopped flat-leaf parsley
3 tablespoons finely chopped chives
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon finely chopped tarragon
1/3 cup extra-virgin olive oil
Salt and coarsely ground pepper
Six 5-ounce beef tenderloin steaks, about 1 inch thick

1
Bring the beef stock to a boil in a large saucepan.
2
Add the leeks, cover and simmer over low heat, turning a few times, until tender, about 5 minutes.
3
Using a slotted spoon, transfer the leeks to a large glass baking dish and cover with foil.
4
Repeat with the remaining vegetables, cooking the pearl onions and carrots for 12 minutes, then the broccoli for 4 minutes and the zucchini for 2 minutes.
5
Discard the strings from the leeks and cut them crosswise into 1-inch lengths, keeping the pieces intact.
6
Re-cover the baking dish with foil.
7
Keep the stock covered.
8
In a small bowl, combine the parsley with the chives, vinegar, water and tarragon.
9
Blend in the olive oil and season with salt and pepper.
10
Preheat the oven to 325.
11
Bring the stock back to a simmer.
12
Add the steaks, cover and cook over low heat for 3 minutes.
13
Turn the steaks and continue cooking until medium rare, about 3 minutes longer.
14
Meanwhile, transfer the warm vegetables to the oven for about 3 minutes, or until warm.
15
Arrange the vegetables on the plates.
16
Transfer the steaks to the plates and ladle a few tablespoons of the stock over them.
17
Season generously with salt and pepper.
18
Give the herb dressing a stir and spoon it over all.
19
Serve at once.

370

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 14 ingredients. The key ingredients include: 1 quart beef stock or 2 cups canned low-sodium broth mixed with 2 cups water, 3 medium leeks, white and tender green parts, split lengthwise and tied in a bundle, 12 large pearl onions, peeled, 3 medium carrots, cut into 1-inch lengths on the diagonal, and more.

Yes, Poached Beef Fillet with Fines Herbes Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!