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Ingredients
- 3 1/4 lb Beef filet, well-trimmed
- 3 quart Beef broth
- 4 x Onion, quartered
- 4 x Carrot, sliced
- 4 x Celery rib, sliced
- 2 x Turnip, quartered
- 8 sm Shallot, chopped
Directions
- Securely tie beef both lengthwise and crosswise with string. If chilled, bring to room temperature before cooking.
- Combine broth, onion, carrot, celery and turnip in large stockpot with side handles. Boil vigorously 30 min.
- Tie meat to handles, suspending as closely as possible to broth without actually touching. Cover tightly and let steam till meat thermometer registers 120 F. (rare), about 18 to 20 min.
- Slip large fork under wrapping strings, then remove meat to platter. Cut strings holding meat. Let rest 5 min before carving; don't remove strings around meat till after it has been carved. Slice thinly, allowing 2 or possibly 3 slices per serving, or possibly cut into 8 thicker slices. Save juices to moisten each portion. Reassemble slices, wrap with foil and keep hot but serve as soon as possible. Garnish each serving with shallots and accompany with Sauce Moutarde-Batarde or possibly Red Pepper Jelly, or possibly both.
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