Poached Beef Fillet With Watercress & Walnut Salad
This recipe combines the rich flavors of beef fillet poached in a fragrant stock with a refreshing watercress salad, creating a delicious and elegant dish. The tender beef is infused with the delicate essence of the stock, and the crisp watercress adds a vibrant contrast. Drizzled with a flavorful dressing and sprinkled with nuts, this dish is sure to impress and delight your taste buds. Serve it with some steamed Jersey Royal potatoes for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 1l stock (from a cube is fine)
- 1 large onion
- 1 head fennel , sliced
- 1 large carrot , sliced
- 2 bay leaves and 2 sprigs rosemary
- 500g joint beef fillet
- 100g bag watercress
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 50g chopped walnuts
Instructions
- Put the stock on to boil with the onion, fennel, carrot and herbs. Cover and simmer for 10 mins. Trim the beef fillet of any sinew. Do not tie it.
- Season the beef all over, then lower into the simmering stock. Allow the stock to return to a gentle boil, then lower the heat until it is barely simmering. Cover, then cook for 18 mins for medium-rare, 22 mins for well done. Remove the pan from the heat, leave the meat to stand for 15 mins in the stock, remove and pat dry. Slice into 8 pieces. The stock can be strained, cooled and re-used.
- Make the salad by scattering the watercress leaves over a small serving plate. Whisk together the oil, vinegar, mustard and some seasoning. Drizzle half over the leaves and scatter with the nuts. Arrange the meat on top and mix 2 tbsp of the stock with the remaining dressing. Pour over the beef, sprinkle with sea salt flakes and serve with steamed Jersey Royal potatoes.
Yield
Serves 4
Nutrition
- Calories: 368 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 0.51 milligram of sodium
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