Stéphane Reynaud

Bœuf à la Ficelle

Poached Rump Steak

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Rump steak 6 thick pieces
  • Carrots 6
  • Turnips 6

Method

  1. Cook the vegetables in a large volume of water with the bouquet garni. Ten minutes before the end of cooking, tie up the pieces of steak and attach them to a wooden spoon.
  2. Set the spoon over the saucepan with the steaks dipping into the vegetable stock (they mustn’t touch the pot) and allow to cook for 5 minutes for rare meat.
  3. Serve the steaks sliced,