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Boeuf En Ficelle

 

23

Yield

servings

Prep

15

min

Cook

50

min

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 ¼ pounds beef, filet mignon
well-trimmed
*
3 quarts beef stock
*
4 each onions
quartered
4 each carrots
sliced
4 each celery stalks
sliced
2 each turnip
quartered
*
8 small shallots
minced
*

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 minutes.

Tie meat to handles, suspending as closely as possible to broth without actually touching.

Cover tightly and let steam until meat thermometer registers 120 Fahrenheit (rare), about 18 to 20 minutes.

Slip large fork under wrapping strings, then remove meat to platter.

Cut strings holding meat.

Let rest 5 minutes before carving; do not remove strings around meat until after it has been carved.

Slice thinly, allowing 2 or 3 slices per serving, or cut into 8 thicker slices.

Save juices to moisten each portion.

Reassemble slices, wrap with foil and keep warm but serve as soon as possible.

Garnish each serving with shallots and accompany with Sauce Moutarde-Batarde or red pepper jelly, or both.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 1124% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 437mg 18%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 12g
Vitamin A 213% Vitamin C 24%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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