Poached Fillet of Beef With Winter Vegetables

1. 1

   Slice carrots, celery root and leeks into sections about 2 inches long and 1/4 inch wide.

2. 2

   There should be about 3 cups.

3. 3

   The slices should be the same size so they cook evenly.

4. 4

   Place the carrots, celery and leeks in a large saucepan, and cover with lightly salted water.

5. 5

   Bring to a boil, remove from heat and drain immediately.

6. 6

   In another large saucepan bring the beef broth to a low simmer over medium-high heat.

7. 7

   Add salt and pepper, the carrots, celery and leeks, and simmer 15 to 20 minutes, or until tender.

8. 8

   Do not let the broth boil, or it will lose its color.

9. 9

   Meanwhile, season the fillet pieces on both sides with salt and pepper.

10. 10

    Add to the simmering vegetables, and cook over low heat for 2 to 3 minutes.

11. 11

    Do not let the liquid boil.The meat should be served medium rare.

12. 12

    Divide the vegetables in a decorative pattern over 4 warm serving plates.

13. 13

    Place the beef pieces next to the vegetables.

14. 14

    Spoon over the dressing.

15. 15

    Season if necessary.

16. 16

    Garnish with fresh herbs.

17. 17

    The broth can be served on the side in a consomme cup.

* Per serving · 4 servings · Values may vary.

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