Beef fillet à la ficelle

Ingredients for 4 servings:

• 800 g beef fillet(s) (also works with rabbit or venison fillet)
• 1 bunch of soup vegetables (carrots, celery, leeks)
• 2 liters of meat broth
• 1 onion(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beef fillet on a string, old French recipe, low-fat

Clean and wash the soup vegetables, then julienne them with the peeled and halved onion in the broth and cook for about 10 minutes. Tie the beef fillet tightly with kitchen twine, like a roast, and make three loops through which you can slide a wooden spoon handle. The meat should hang from the spoon in the broth, neither touching the bottom of the pot nor protruding from the broth (it’s best to test this beforehand). Let it simmer in the gently simmering broth for about 20 minutes (do not boil!). Remove the meat, wrap it in aluminum foil, and keep it warm, only carving it immediately before serving. The meat should be pink inside. I serve it with broccoli and asparagus with yogurt hollandaise and baby potatoes (the potatoes are without calorie information). The broth can be eaten ahead of time or frozen.