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Poached Beef Fillet with Fines Herbes Dressing
© Petrina Tinslay

Poached Beef Fillet with Fines Herbes Dressing


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.