Poached Fillet Of Beef With Winter Vegetables Food

POACHED FILLET OF BEEF WITH WHITE PEPPERCORN SAUCE

Steps:

• The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours.
• Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes.
• While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns.
• Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste.

POACHED RIVER CHAR WITH PEARL BARLEY, WINTER ROOT VEGETABLES, NAPA RIESLING-CHIVE VELOUTE

Steps:

• Heat the 1 tablespoon of the butter in a skillet set over medium heat. Cook the diced vegetables until softened but not browned, and then deglaze the pan with the vermouth and white wine. Add the fish stock, cream, double cream, bay leaf, clove, and peppercorns. Cook until it thickens and then pass through a sieve. Return the sauce to the pan and simmer to reduce to the desired consistency.
• Before serving the sauce, stir in the 1 tablespoon of cold butter and finish with the chives.
• Bring the court bouillon to a simmer in a saucepan over low heat. Put the char fillets in a saute pan, and drain the court bouillon on top of the fish. Slowly let the fish poach without denaturing the fish protein.
• Heat 1 tablespoon of the butter in a small saucepan over medium heat. Cook the shallots until softened but not browned. Add the barley and deglaze the pan with the wine. Slowly add the chicken stock, a little at a time, stirring frequently. To finish, stir in the 4 tablespoons of cubed butter.
• Bring a pot of salted water to a boil. Blanch the vegetables briefly and then shock in a bowl of ice water to stop the cooking. To serve, heat the vegetables in a saucepan with a little chicken stock.
• Put a spoonful of the barley risotto in the middle of a deep dish. Place the poached char on top and cover with a generous amount of the chive sauce. Decorate with the winter root vegetable julienne.

POACHED FILLET OF BEEF WITH WINTER VEGETABLES

Steps:

• Slice carrots, celery root and leeks into sections about 2 inches long and 1/4 inch wide. There should be about 3 cups. The slices should be the same size so they cook evenly.
• Place the carrots, celery and leeks in a large saucepan, and cover with lightly salted water. Bring to a boil, remove from heat and drain immediately.
• In another large saucepan bring the beef broth to a low simmer over medium-high heat. Add salt and pepper, the carrots, celery and leeks, and simmer 15 to 20 minutes, or until tender. Do not let the broth boil, or it will lose its color.
• Meanwhile, season the fillet pieces on both sides with salt and pepper. Add to the simmering vegetables, and cook over low heat for 2 to 3 minutes. Do not let the liquid boil.The meat should be served medium rare.
• Divide the vegetables in a decorative pattern over 4 warm serving plates. Place the beef pieces next to the vegetables. Spoon over the dressing. Season if necessary. Garnish with fresh herbs. The broth can be served on the side in a consomme cup.

POACHED FILLET OF TROUT

Steps:

• Preheat the oven to 400 degrees F.
• To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
• To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
• Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
• To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
• Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.

POACHED BEEF FILLET WITH WATERCRESS & WALNUT SALAD

Steps:

• Put the stock on to boil with the onion, fennel, carrot and herbs. Cover and simmer for 10 mins. Trim the beef fillet of any sinew. Do not tie it.
• Season the beef all over, then lower into the simmering stock. Allow the stock to return to a gentle boil, then lower the heat until it is barely simmering. Cover, then cook for 18 mins for medium-rare, 22 mins for well done. Remove the pan from the heat, leave the meat to stand for 15 mins in the stock, remove and pat dry. Slice into 8 pieces. The stock can be strained, cooled and re-used.
• Make the salad by scattering the watercress leaves over a small serving plate. Whisk together the oil, vinegar, mustard and some seasoning. Drizzle half over the leaves and scatter with the nuts. Arrange the meat on top and mix 2 tbsp of the stock with the remaining dressing. Pour over the beef, sprinkle with sea salt flakes and serve with steamed Jersey Royal potatoes.

POACHED BEEF TENDERLOIN

Steps:

• Put the meat in a deep pan just large enough to hold it-a Dutch oven is usually ideal, but you can curve the meat into a wide saucepan too-and cover it with boiling water or stock. Add a large pinch of salt if you're using water or if the stock is unsalted. Adjust the heat so that the mixture bubbles gently-on my stove that's medium.
• Cook until the meat's internal temperature reaches 120°F (use an instant-read thermometer); 125°F if you prefer medium-rare. Remove the meat and let it sit for about 5 minutes, then cut into 1/2- to 1-inch-thick slices. Serve immediately with the garnishes.