Poached Beef Fillet with Fines Herbes Dressing Recipe

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.

No additional tips available.

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

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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.

Poached Beef Fillet with Fines Herbes Dressing

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