Beef fillet with fennel salad & rosemary cream dressing

Name: Beef fillet with fennel salad & rosemary cream dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 liters beef stock or chicken stock, preferably homemade; 1 onion, quartered; 1 carrot, roughly chopped; 1 medium fennel bulb, stalks trimmed and reserved; 4 large sprigs fresh rosemary; 3 sprigs fresh thyme; 1 bay leaf; 1 kg prime quality beef fillet; 2 Tbsps fresh lemon juice; 6 Tbsps vinaigrette, preferably homemade; 6 about baby courgettes; 4 Tbsps double cream; 2 larges Little Gem lettuces, leaves separated; 1 serving parmesan shavings, to serve

Beef fillet with fennel salad & rosemary cream dressing could be just the gluten free and primal recipe you've been looking for. One serving contains 800 calories, 49g of protein, and 54g of fat. This recipe serves 6. It works well as a main course. If you have chicken stock, vinaigrette, rosemary, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Pour the stock into a deep saucepan that will hold the beef.

Ingredients you will need

Stock

Beef

Equipment you will use

Sauce Pan

Add the onion, carrot and fennel trimmings plus 2 sprigs of rosemary, all the thyme and the bay leaf, bring to the boil and simmer for 15 minutes. Trim the beef fillet of any membrane or sinew if necessary. There is no need to tie it, so leave it a natural shape.

Ingredients you will need

Beef Tenderloin

Bay Leaves

Rosemary

Carrot

Fennel

Onion

Thyme

Sprinkle sea salt and black pepper evenly and lightly on a large plate, ready for seasoning.

Ingredients you will need

Salt And Pepper

Seasoning

While stock is simmering, slice the fennel from the root end using a mandolin (or sharp knife) into wafer-thin slices. Drop the slices into a big bowl of iced water with the lemon juice. Leave for 10-15 minutes then drain, pat dry and toss with 2 tbsp of the vinaigrette. Season and set aside to marinate.

Ingredients you will need

Lemon Juice

Vinaigrette

Fennel

Stock

Wafer

Water

Equipment you will use

Knife

Bowl

When ready to cook the beef, roll it in the seasoning on the plate so it is well coated. Submerge the beef in the stock, pushing it down under the veg and herbs so it cooks evenly. Bring it to the boil, then reduce the heat and poach for 18 minutes for rare, 20 minutes for medium rare.

Ingredients you will need

Seasoning

Herbs

Stock

Beef

Roll

Lift the fillet out onto a large plate and pour over 2 ladles of stock (about 150ml).

Ingredients you will need

Stock

Equipment you will use

Ladle

Place the poached herb sprigs on top of the beef, then cover with cling film and leave the meat to rest and cool. It will keep warm for up to an hour.

Ingredients you will need

Beef

Meat

Meanwhile, strain the stock and return it to the pan. Reheat to boiling. Top and tail the courgettes and slice these into thin shavings using a mandolin or sharp knife. Dunk the courgettes in the boiling stock for about 30 seconds until they wilt, then immediately remove with a slotted spoon and put in a sieve under cold running water to cool down quickly.

Ingredients you will need

Zucchini

Stock

Water

Equipment you will use

Slotted Spoon

Knife

Sieve

Frying Pan

Pour about 4 ladles (300ml) of the stock into a smaller pan, add another sprig of rosemary and boil down to about 100ml.

Ingredients you will need

Rosemary

Stock

Equipment you will use

Ladle

Frying Pan

Pour in the cream and boil for another 2 minutes.

Ingredients you will need

Cream

Remove from the heat. Strip the leaves from the last sprig of rosemary and finely chop.

Ingredients you will need

Rosemary

Add half to the rosemary cream as it cools. Then mix in the remaining 4 tbsp vinaigrette.

Ingredients you will need

Vinaigrette

Rosemary

Cream

Put the Little gem leaves in a bowl and toss with the fennel and courgettes, remaining rosemary and seasoning. Toss the salad with half the rosemary cream dressing. This can now be chilled for up to an hour until ready to serve. Keep back a handful of the salad for garnishing, put the rest on a large platter.

Ingredients you will need

Zucchini

Seasoning

Rosemary

Fennel

Cream

Equipment you will use

Bowl

Uncover the beef, remove the herb sprigs, then cut the beef lengthways into 6-8 long thin slices using a well-sharpened carving knife. Lift these up all together on a palette knife and place on the salad in a neat mound. Top with the reserved salad and shave over some parmesan.

Ingredients you will need

Parmesan