Poached filet of beef with green sauce

Preparation info
  • Serves


    • Difficulty


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