Boeuf A La Ficelle Recipes
BOEUF A LA FICELLE
Provided by Pierre Franey
Categories roasts, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Neatly trim off each end of the fillet. Carefully tie the piece lengthwise and crosswise with string. Leave a piece of string overhanging to facilitate removal from the cooking liquid.
- Trim off the bottom end of the leek. Discard any blemished leaves. Cut the leek into 1 1/2-inch lengths. Cut each piece lengthwise in half. Cut each half lengthwise into very thin strips (julienne). There should be about 2 cups.
- Cut the parsnip crosswise into 1 1/2-inch lengths. Cut each piece lengthwise into very thin slices. Stack the slices and cut into very thin strips. There should be about 2 cups.
- Cut the carrots crosswise into 1 1/2-inch lengths. Cut the pieces into slices and then into very thin strips as above. There should be about 2 cups.
- Cut the onion in half. Cut each half into very thin slices. There should be about 3/4 cup.
- Pour the broth into a small kettle large enough to hold the meat neatly in one layer. Add the bay leaf, parsley, thyme, salt and pepper. Add the beef, leaving a length of string outside the kettle.
- Bring the broth to a simmer and cook exactly 5 minutes.
- Immediately add the leek, parsnip, carrots and onion and stir to distribute. Cover closely and let simmer exactly 7 minutes longer. Remove from the heat and let rest, covered, for 5 minutes.
- Cut the beef into thin slices, each 1/2-inch thick or slightly less, and place on a warm platter. Spoon a mixture of the vegetables on the side and spoon a little of the broth over all. Serve with horseradish sauce on the side, to individual taste.
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BOEUF A LA FICELLE RECIPE - LOS ANGELES TIMES
2001-01-10 Cook the beef 15 minutes per pound for a center that is on the cool side of medium rare, 20 minutes per pound for medium. 3. When the …
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Servings 6-8Estimated Reading Time 8 minsCategory MAINS, FAST, EASYTotal Time 45 mins
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- Measure the depth of a large pot by tying a length of string around the roast and then suspending the roast inside the pot so that the roast doesn't touch the bottom. Lay a wooden spoon across the top of the pot like a bridge. Tie the string to the spoon. With the meat still suspended, fill the pot with enough water to submerge the roast.
- Remove the meat and the spoon, cover the pot tightly with a lid and bring the water to a rolling boil over high heat. Add 2 tablespoons of salt and carefully lower the beef into the water so it hangs from the spoon, not touching the bottom. Prop the lid on top until the water returns to the boil, then remove the lid. Cook the beef 15 minutes per pound for a center that is on the cool side of medium rare, 20 minutes per pound for medium.
- When the meat is done, remove it and the spoon from the boiling water, cut loose the suspending string, cover the roast loosely with foil and set aside for 10 to 15 minutes.
- While the beef is resting, trim the tough stems from the watercress and place it in a salad bowl. In a small mixing bowl, beat the vinegar into the mustard, then gradually add the oil, beating with a fork to make a smooth dressing. Season to taste with a little salt. Pour it over the watercress and toss well.
BOEUF A LA FICELLE RECIPE - LOS ANGELES TIMES
2009-03-04 Cover with 6 quarts of water and place the pot over high heat. As soon as the water comes to a boil, reduce the heat to a low simmer. …
From latimes.com
Servings 6Estimated Reading Time 8 minsCategory MAINSTotal Time 2 hrs 25 mins
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- Using a length of kitchen twine, tightly wrap the roast, tying it four times around lengthwise and once around widthwise and leaving two long ends loose on either side. Holding the ends together, suspend the roast inside the pot, measuring so that the roast is about one inch from the bottom of the pot. Tie the ends in a loop around a wooden spoon long enough to bridge the top of the pot. On the outside of the pot, using a marker or a piece of tape, mark the point at which the top of the roast sits. Put the tied roast on a plate and allow it to come to room temperature.
- Meanwhile, halve the leeks lengthwise and wash them to remove all dirt. Trim the leeks, reserving the green trimmings to make the stock (place them in the pot). Trim the white parts into sticks no thicker than one-half inch wide and 2 1/2 inches long.
- Peel the celery root and slice it into sticks about one-fourth inch by one-fourth inch by 2 1/2 inches. Save the trimmings and add them to the pot with the leek trimmings. Peel the carrots and slice into sticks about the same size as the celery root. Add the trimmings to the pot.
- Stem the parsley and finely chop the leaves. Add the stems to the pot along with the onion, bay leaves, thyme, peppercorns and chiles. Cover with 6 quarts of water and place the pot over high heat. As soon as the water comes to a boil, reduce the heat to a low simmer. Simmer gently, uncovered, for 45 minutes.
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BOEUF à LA FICELLE
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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