Boeuf à la Ficelle

Ficelle is French for string and in this case the string does not come as flavouring or even garnish. The dish’s title indicates the cooking method, for the steaks are suspended in simmering stock by means of a piece of string. It is closely related to pot au feu and bollito misto, where the meat is poached rather than grilled, broiled or fried, but with one major difference: instead of long, slow cooking of gelatinous joints, the dish calls for a prime cut – fillet steak or short loin. The