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Poached beef with herb vinaigrette & leeks
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Total Time:
1 hour 25 minutes
Ingredients:
  • 6 onions
  • 6 leeks
  • 2 tablespoons olive oil
  • 200 ml white wine
  • 3 litres organic vegetable stock
  • 1.25 kg beef-eye fillet roughly 8cm in diameter
  • 1 shallot
  • 6 cornichons
  • 1 bunch of fresh coriander
  • 1 bunch of fresh chives
  • 1 teaspoon Dijon mustard
  • 2 teaspoons wine vinegar
  • 2 teaspoon savora sauce (see tip)
  • 4 tablespoons rapeseed oil
  • 1 teaspoon capers
Instructions:
  • 1. Peel and roughly slice the onions and trim and halve the leeks lengthwise. - Slice the onions and halve the leeks. 2. Heat the olive oil in a flameproof casserole pan over high heat. Add the onions and cook for 15 minutes until browned. - Brown the onions in olive oil for 15 minutes. 3. Deglaze with white wine, then pour in the vegetable stock. Add the leeks and cook for 30 minutes. - Deglaze with white wine, add vegetable stock, and cook leeks for 30 minutes. 4. Tie the beef with kitchen string at 2cm intervals, then attach it to each end of a wooden spoon to create a handle. Poach in stock for desired doneness. - Tie beef with string and poach in stock until cooked as desired. 5. Remove the beef from the pan and let it rest on a warm plate covered with foil for 5 to 10 minutes. - Rest cooked beef on a warm plate covered with foil. 6. Drain and keep leeks warm. - Drain leeks and keep them warm. 7. Peel and finely chop the shallot, cornichons, and herbs. - Finely chop shallot, cornichons, and herbs. 8. In a bowl, combine mustard, vinegar, savora sauce, and rapeseed oil. Add chopped shallot, cornichons, capers, and herbs, then season to taste. - Mix mustard, vinegar, savora sauce, and rapeseed oil. Add shallot, cornichons, capers, herbs, and season. 9. Slice the beef thinly, drizzle with the vinaigrette, and serve with leeks on the side. - Slice beef thin, drizzle with vinaigrette, and serve with leeks.

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