Poached Beef with Spring Vegetables

Poached Beef with Spring Vegetables
Poached Beef with Spring Vegetables

How fitting that for the finale of the Taste le Tour ‘dish a day challenge’ we end on a dish that really sums up what this challenge has been about – clean, fresh, honest food.

I really enjoyed this dish.  It takes 15 minutes to knock up, the flavours are subtle and the whole dish feels clean, fresh and light.  This is food that you smile about eating.  Anyway less talking and more eating … check out this recipe from Gabriel Gaté and get this one on your plate.


1 litre (4 cups) rich beef broth or stock, well seasoned with salt and pepper (I used Campbells Beef Consommé)
12 baby carrots, peeled
8 bite-size pieces of celery
3 broad beans, shelled  (I intended to substitute these with peas, but forgot!)
2 pieces of beef eye fillet from the middle, each 180 g (6 oz)
1 tbsp finely cut herbs

How to do it

Simmering beef stock
Simmering beef stock

Bring the beef stock to the boil over a medium heat and add your vegetables.  If using broad beans you will need to remove them from the stock after a minute or two and remove the skins before placing them in a second small saucepan.  Finish cooking off the carrots and celery for a few more minutes and then place these in the saucepan with the broad beans with a few ladles of the stock and set aside.


Tied and ready to go
Tied and ready to go

Tie each round of eye fillet with two rounds of kitchen twine and lower these gently into the remaining  stock.  Simmer the beef in the stock for 5-8 minutes or until the beef is cooked to your liking.

Remove the beef and slice each round in half on the string line (horizontally).


Order up!
Order up!

Serve by ladling some of the vegetables and stock into the base of a large bowl.  Top the vegetables with the sliced beef fillet and garnish with the green herbs and a good wodge of mustard.

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