Boeuf à la Ficelle (BUHF ah la feeCELL)

Preparation info
  • Serves:


    • Difficulty


Appears in
Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

Boeuf à la ficelle is a traditional French technique for cooking beef tenderloin. It is called à la ficelle because the meat is tied with string (ficelle) and lowered into simmering beef stock, which sears in the juices and adds flavor. In the classic method, the ends of the string are tied to the handles of the pot so that the meat is suspended in the broth. As this requires a special pot and is awkward to accomplish, I have worked out an alternative method with excellent