60 min
Poached Beef with Herb Vinaigrette & Leeks
Recipe GLPR898d7371771eb2
Tender poached beef eye fillet served with caramelized onions, braised leeks, and a vibrant fresh herb vinaigrette with cornichons and capers. An elegant, light main course that showcases the delicate flavor of premium beef poached gently in vegetable stock and white wine.
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Ingredients
6 onions
6 leeks
2 tablespoons olive oil
200 ml white wine
3 litres organic vegetable stock
1¼ kg beef eye fillet
1 shallot
6 cornichons
1 bunch fresh coriander
1 bunch fresh chives
1 teaspoon Dijon mustard
2 teaspoons wine vinegar
2 teaspoons savora sauce
4 tablespoons rapeseed oil
1 teaspoon capers
Directions
Peel the onions and slice them roughly. Trim the leeks, cut them lengthways in half, and rinse thoroughly to remove any soil between the layers.
Heat the olive oil in a large flameproof casserole over high heat. Add the onion slices and sauté for about 15 minutes, stirring occasionally, until they are deeply browned and caramelized.
Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Once combined, add the vegetable stock and stir well. Place the leek halves into the broth and bring to a gentle simmer. Cook uncovered for 30 minutes until the leeks are tender.
While the vegetables cook, tie the beef fillet with kitchen string at 2 cm intervals along its length. Attach one end of the string to each end of a wooden spoon to create a handle, ensuring the spoon can rest balanced on the rim of the casserole with the beef suspended in the liquid.
Carefully lower the beef into the simmering broth using the wooden spoon handle. Adjust the heat to low-medium and poach for 15 minutes (for rare), 20 minutes (for medium), or 25 minutes (for well-done). The beef should reach an internal temperature of at least 145°F for food safety.
Remove the pan from heat. Using the spoon handle, lift the beef out of the broth and transfer it to a warm serving plate. Cover loosely with foil and let it rest for 5 to 10 minutes. Using a slotted spoon, remove the leeks from the broth and place them on a separate warm plate to keep warm.
While the beef rests, peel and finely mince the shallot. Finely chop the cornichons. Pick the leaves from the coriander and chives bunches and finely chop them.
In a small bowl, whisk together the Dijon mustard, wine vinegar, and savora sauce. Slowly whisk in the rapeseed oil until emulsified. Fold in the minced shallot, chopped cornichons, capers, and fresh herbs. Taste and adjust seasoning with salt and pepper as needed.
Slice the rested beef very thinly against the grain. Arrange the slices on a serving platter or individual plates, drizzle generously with the herb vinaigrette, and serve alongside the warm leeks.
