Poached fillet of beef with crunchy vegetables Recipe

Tender fillet of beef poached in a flavoursome stock and served on a bed of crunchy vegetables.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.4/5

Les ingrédients

Pour people
  • Fillet steak(s) (150g) : 6 whole
  • Carrot(s) with their greens : 0.5 bunch
  • Button mushroom(s) : 150 g
  • Mange tout : 125 g
  • Pink radish(es) : 0.5 bunch
  • Soya beansprout(s) : 150 g
  • Smoked sea salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 50 ml
  • Soy sauce : 30 ml
  • Sweet & sour chilli sauce : 30 ml
  • Fresh coriander : 0.25 bunch
  • For the stock
  • Lime(s) : 1 whole
  • Stick(s) of lemongrass : 1 whole
  • Long peppercorn(s) : 1 whole
  • Onion(s) : 0.5 whole
  • Thyme sprig(s) : 1 whole
  • Water : 1000 ml
  • Fresh ginger : 20 g
  • Fine salt : 6 pinch(es)


  • ETAPE 1

    For the cooking stock: roughly chop the lemongrass. Peel the ginger and cut into small pieces. Peel the lime and cut the skin into small pieces. Place these ingredients in a poaching bag along with the pepper, thyme and the bay leaf. Fill a saucepan with 1 litre of water, add the poaching bag and simmer for 20 minutes before adding salt. Bring the stock to a temperature of 55°C.

  • ETAPE 2

    For the beef: Heat a frying pan to hot and add a little oil. Sear the steaks for 1 minute on each side. Transfer to the cooking stock and cook for 20 minutes.

  • ETAPE 3

    While the beef is cooking, prepare the vegetables: juice the lime. Pick and roughly chop the coriander leaves. Peel the carrots and the mushrooms and then cut into thin slices. Wash and quarter the radishes. Cut the mange-tout into slices.
    Heat a wok and add a drizzle of olive oil. Cook the carrots for 3 minutes before adding the radishes, mange-tout. Cook for a further 3 minutes and then add the mushrooms, soy sauce, beansprouts, lime juice, chilli sauce. Cook for a final 3 minutes and then season with salt. Sprinkle the chopped coriander over the vegetables.

  • ETAPE 4

    Once cooked, remove the beef from the stock and cut each steak into 3 slices. Serve the beef on a bed of vegetables. Sprinkle with a pinch of fleur de sel and some freshly ground pepper. Finish with a sprig or two of fresh coriander.

Chef's tip

«Feel free to pan fry the steaks rather than poaching them.»

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