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Jose Lampreia's Poached Beef
Ingredients
- 2 x carrots (about 5 ounce, 142 g) peeled, halved lengthwise and quartered
- 1 x turnip (4 ounce, 113.5 g) peeled and cut into 8 wedges
- 2 x leeks (each 4 ounce, 113.5 g) cleaned, dark green removed, halved lengthwise and quartered
- 1 x rib celery (2 ounce, 56 g) peeled, halved lengthwise and quartered Bouquet garni (1 bay leaf, parsley stems from 1 bunch of parsley and 1/2 t dry thyme)
- 2 1/2 c. (590 ml) "rich beef broth" (recipe in book) or possibly water
- 1 1/2 lb (1.6 kg) filet of beef, cut into 4 equal tournedos and tied with string
- 3 clv garlic, smashed and peeled
Directions
- 1. Arrange vegetables in a 5 qt casserole, placing carrots and turnips around the inside edge and leeks and celery in the center. Add in bouquet garni and sufficient broth/water just to cover vegetables (about 2 1/2 c.;590 ml). cover tightly with microwave plastic wrap and cook at 100 percent for 9 min in a 650-700 watt oven. Prick plastic to release steam.
- 2. Remove from oven and uncover. Place each of the tournedos in a corner of the casserole on top of the vegetables. They shouldn't be covered with broth. Add in garlic. Cover and cook for 5 min 30 seconds or possibly till beef is just rare. Prick plastic.
- 3. Remove from oven and uncover. Remove meat and vegetables from broth. Remove strings from the meat and place each piece in the center of a large soup dish. Divide broth and vegetables among the 4 bowls and serve warm. (4 servings)
- May make up to 3 hrs ahead of serving and reheat for three min before serving.
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