- 1 quart beef stock or 2 cups canned low-sodium broth mixed with 2 cups water
- 3 medium leeks, white and tender green parts, split lengthwise and tied in a bundle
- 12 large pearl onions, peeled
- 3 medium carrots, cut into 1-inch lengths on the diagonal
- 1 pound broccoli, separated into twelve 4-inch-long florets
- Four 6-ounce zucchini, sliced crosswise 1 inch thick on the diagonal
- 1/3 cup finely chopped flat-leaf parsley
- 3 tablespoons finely chopped chives
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon finely chopped tarragon
- 1/3 cup extra-virgin olive oil
- Salt and coarsely ground pepper
- Six 5-ounce beef tenderloin steaks, about 1 inch thick
- 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.
- 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.
- 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.
- 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.
The vinaigrette can be refrigerated for up to 3 hours.