F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Poached Beef Fillet with Fines Herbes Dressing
© Petrina Tinslay

Poached Beef Fillet with Fines Herbes Dressing

  • SERVINGS: 6
  • FAST
  • STAFF-FAVORITE

Poaching slices of filet mignon in a vegetable-enhanced beef broth just until rosy seals in the delectable flavor.

Plus: More Beef Recipes and Tips

  1. 1 quart beef stock or 2 cups canned low-sodium broth mixed with 2 cups water
  2. 3 medium leeks, white and tender green parts, split lengthwise and tied in a bundle
  3. 12 large pearl onions, peeled
  4. 3 medium carrots, cut into 1-inch lengths on the diagonal
  5. 1 pound broccoli, separated into twelve 4-inch-long florets
  6. Four 6-ounce zucchini, sliced crosswise 1 inch thick on the diagonal
  7. 1/3 cup finely chopped flat-leaf parsley
  8. 3 tablespoons finely chopped chives
  9. 2 tablespoons red wine vinegar
  10. 2 tablespoons water
  11. 1 tablespoon finely chopped tarragon
  12. 1/3 cup extra-virgin olive oil
  13. Salt and coarsely ground pepper
  14. Six 5-ounce beef tenderloin steaks, about 1 inch thick
  1. Bring the beef stock to a boil in a large saucepan. Add the leeks, cover and simmer over low heat, turning a few times, until tender, about 5 minutes. Using a slotted spoon, transfer the leeks to a large glass baking dish and cover with foil. Repeat with the remaining vegetables, cooking the pearl onions and carrots for 12 minutes, then the broccoli for 4 minutes and the zucchini for 2 minutes. Discard the strings from the leeks and cut them crosswise into 1-inch lengths, keeping the pieces intact. Re-cover the baking dish with foil. Keep the stock covered.
  2. In a small bowl, combine the parsley with the chives, vinegar, water and tarragon. Blend in the olive oil and season with salt and pepper.
  3. Preheat the oven to 325°. Bring the stock back to a simmer. Add the steaks, cover and cook over low heat for 3 minutes. Turn the steaks and continue cooking until medium rare, about 3 minutes longer. Meanwhile, transfer the warm vegetables to the oven for about 3 minutes, or until warm.
  4. Arrange the vegetables on the plates. Transfer the steaks to the plates and ladle a few tablespoons of the stock over them. Season generously with salt and pepper. Give the herb dressing a stir and spoon it over all. Serve at once.
Make Ahead The vinaigrette can be refrigerated for up to 3 hours.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.