Boeuf à la Ficelle

• 1kg beef fillet
• stock
• green sauce

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