POACHED FILLET OF BEEF WITH HORSERADISH & BRANDY SAUCE
The poached fillet of beef with horseradish and brandy sauce is loaded with excellent ingredients. It mainly consists of butter, beef stock, good-quality brandy, fresh parsley and other seasonings. With its combined horseradish and brandy sauce, the dish becomes tastier and juicy.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter in a large saucepan and add leeks, carrot, celery and shallots.
- Cook for 3 minutes, add half the beef stock and cook for another 8 minutes.
- Add the remaining beef stock, bring to the boil, add the beef and cook for 10 minutes.
- Remove the beef, slice it thinly, place on a large hot serving dish and keep warm.
- In another saucepan, boil the brandy until reduced by half, add the beef stock (strained through a fine sieve), and boil again until reduced by half.
- Add the creme fraiche, grated horseradish and warm honey. Heat it gently add the parsley, salt and pepper.
- Pour a little of the Horseradish and Brandy Sauce around the beef and put the rest in a sauceboat.
- Serve with a vegetable patty made from the left-over cooked vegetables and some mashed potato.
INGREDIENTS
- 25 grams butter
- 50 grams leeks, washed and shredded
- 50 grams carrot, peeled and diced
- 50 grams celery, washed and diced
- 50 grams shallots, peeled and sliced
- 570 ml Basic Beef Stock
- 675 grams whole fillet of beef, trimmed
- 50 ml good-quality brandy
- 200 ml creme fraiche
- 2 tablespoons freshly grated horseradish
- 1 teaspoon clear honey, warmed
- 1 teaspoon chopped fresh parsley
- Salt and freshly ground black pepper (to taste)
14 comments for “Poached Fillet of Beef with Horseradish & Brandy Sauce”
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