Poached filet of beef with green sauce

Name: Poached filet of beef with green sauce
Yield: Serves 4
Cuisine: Parisian
Ingredients: the trimmings from the spring onions and carrots but discarding the carrot peelings; 4 fillet steaks of 175 g each (ask your butcher to cut them from the central, tournedos, section of the fillet); 200 g French beans, topped and tailed; 1 tbsp sunflower oil; 16 small carrots, topped, tailed and peeled; 1 bay leaf; 1×400 g tin beef consommé; 2 garlic cloves; 3 tbsp Kikkoman soy sauce; salt and pepper; a handful of flat-leaf parsley leaves, major stalks removed; 16 spring onions, trimmed to resemble small leeks; 1 tbsp capers (if using dry salted, rinse and desalinate thoroughly); 1 onion, unpeeled and quartered; 1 celery stalk, diced; a handful of mint leaves; a handful of basil leaves; 150 ml olive oil; 2 tbsp white wine vinegar; 200 g lean beef, trimmings or diced shin; 2 tbsp Dijon mustard

Preparation info

Serves
4

Difficulty
Medium

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

Boeuf à la ficelle is a classic Parisian dish, probably emanating from the area around Les Halles. Prime cuts of beef are dangled by a piece of string into a boiling stock for a very short time. The meat is always served extremely rare and, though undeniably tasty, can be a little chewy.

I am not aware of any French restaurants that ever served it in Soho, but since reading about this str

Ingredients

Europe
France
Lunch
Sauce
Main course
Paris
Mediterranean
Street Food

Ingredients

Method