Poached Beef Fillet with Fines Herbes Dressing

Name: Poached Beef Fillet with Fines Herbes Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters beef stock or 2 cups canned low-sodium broth mixed with 2 cups water; 850 grams beef tenderloin steaks, about 1 inch thick; 454 grams broccoli, separated into twelve 4-inch-long florets; 3 mediums carrots, cut into 1-inch lengths on the diagonal; 3 Tbsps finely chopped chives; 79 milliliters finely chopped flat-leaf parsley; 6 servings Salt and coarsely ground pepper; 3 mediums leeks, white and tender green parts, split lengthwise and tied in a bundle; 79 milliliters extra-virgin olive oil; 12 larges pearl onions, peeled; 2 Tbsps red wine vinegar; 1 Tbsp finely chopped tarragon; 2 Tbsps water; 680 grams zucchini, sliced crosswise 1 inch thick on the diagonal

Poached Beef Fillet with Fines Herbes Dressing might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains approximately 40g of protein, 22g of fat, and a total of 451 calories. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, pearl onions, broccoli, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Bring the beef stock to a boil in a large saucepan.

Ingredients you will need

Beef Stock

Equipment you will use

Sauce Pan

Add the leeks, cover and simmer over low heat, turning a few times, until tender, about 5 minutes. Using a slotted spoon, transfer the leeks to a large glass baking dish and cover with foil. 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. Discard the strings from the leeks and cut them crosswise into 1-inch lengths, keeping the pieces intact. Re-cover the baking dish with foil. Keep the stock covered.

Ingredients you will need

Pearl Onion

Vegetable

Broccoli

Zucchini

Carrot

Leek

Stock

Equipment you will use

Glass Baking Pan

Slotted Spoon

Baking Pan

Aluminum Foil

In a small bowl, combine the parsley with the chives, vinegar, water and tarragon. Blend in the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Tarragon

Parsley

Vinegar

Chives

Water

Equipment you will use

Bowl

Preheat the oven to 32

Equipment you will use

Oven

Bring the stock back to a simmer.

Ingredients you will need

Stock

Add the steaks, cover and cook over low heat for 3 minutes. Turn the steaks and continue cooking until medium rare, about 3 minutes longer. Meanwhile, transfer the warm vegetables to the oven for about 3 minutes, or until warm.

Ingredients you will need

Vegetable

Steak

Equipment you will use

Oven

Arrange the vegetables on the plates.

Ingredients you will need

Vegetable

Transfer the steaks to the plates and ladle a few tablespoons of the stock over them. Season generously with salt and pepper. Give the herb dressing a stir and spoon it over all.

Ingredients you will need

Salt And Pepper

Steak

Stock

Equipment you will use

Ladle