Poached Beef Fillets w/Vegetables (French Manner)

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If you have never tried poaching beef fillets, this is a great opportunity to test (and taste!) it out. It’s a one-dish meal, low in fat and high in flavour, with the resulting stock making a superb sauce. The choice of vegetables is strictly personal; just remember to put in the harder ones first. You should use an unsalted stock (preferably beef—or chicken in a pinch) or else it will be very salty once reduced down to a demi-glace.


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Ingredients

  • 4 beef fillets, each 8 oz (250 g)
  • Freshly ground pepper to taste
  • 1/2 cup (125 mL) red wine
  • 5 cups (1.25 L) homemade beef stock
  • 1/4 cup (60 mL) chopped chives
  • 1 tbsp (15 mL) chopped tarragon 2 tbsp (30 mL) chopped chervil
  • 2 carrots, cut into 1/2-inch (1-cm) cubes, about 1 1/4 cups (310 mL)
  • 8 cloves garlic, peeled
  • 4 shallots, peeled and halved
  • 1 white turnip, cut into 1/2-inch (1-cm) cubes, about 1 1/4 cups (310 mL)
  • 6 Brussels sprouts, cut in half
  • Salt to taste
  • DEMI-GLACE 1/2 cup (125 mL) red wine 2 cups (500 mL) poaching stock 2 tbsp (30 mL) butter

Preparation

Step 1

1 Trim beef fillets and season with pepper. Set aside.

2 Combine red wine, stock, chives, tarragon and chervil in a wide pot (large enough to hold beef fillets) over high heat and bring to a boil. Add carrots and garlic, turn heat to medium and simmer for 5 minutes or until just beginning to soften. Add shallots, turnips and Brussels sprouts and simmer for 5 to 7 minutes or until vegetables are tender. Add beef fillets and poach for 7 minutes per inch (2.5 cm) for rare, 10 minutes per inch (2.5 cm) for medium-rare and 12 minutes per inch (2.5 cm) for medium.

3 Remove fillets from stock, season with salt and let sit for 10 minutes. Remove vegetables from stock and keep warm, reserving stock separately.

4 To make demi-glace, heat wine in a skillet over high heat and reduce for 2 to 3 minutes or until 2 tbsp (30 mL) remains. Add 2 cups (500 mL) poaching stock and reduce for 8 to 10 minutes or until thickened. Reduce heat to low, whisk in butter and season with salt and pepper to taste.

5 Place beef fillets on a plate and surround with vegetables. Drizzle demi-glace over meat and around plate.

Serves 4

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