Poached Beef Tenderloin with Pot-au-Feu Vegetables

Boeuf à la Ficelle

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Whenever I’m stumped for an elegant dish but want something that isn’t too rich, I think of boeuf à la ficelle. True, beef tenderloin is rich, but in a boeuf à la ficelle there’s no added fat, just slices of poached rare beef surrounded with vegetables and a golden broth. The only potentially time-consuming part is coming up with the broth. The traditional source of both broth and vegetables is a classic pot-au-feu. This is still the most logical method—you can even serve some of the pot-au