Boeuf à la Ficelle

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

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Beef on a string. The cooking method is primitive. The meat must be totally submerged; it has to be suspended in stock yet kept off the bottom of the pot. A wooden spoon that stretches across and exceeds the diameter of the pot is required. Attach the beef fillet with string to the spoon. Tie it round in 3 or 4 places. The stock must be boiling fiercely when the beef is lowered into it. And it