Luxury Boiled Beef

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Oddly enough, the fanciest boiled beef in this book takes the least time and is not dependent on beef stock, since the lighter taste of chicken stock lets the somewhat mild taste of the filet show through. If using a well-aged piece of meat with lots of flavor, consider using the Beef Stock.

The dish is obviously a variant of boeuf à la ficelle (ficelle meaning “string”), the French classic in which a whole filet is poached in stock. That method, which is longer and more comp