Jamie Magazine
By Stephane Reynaud
Poached beef with herb vinaigrette & leeks
1 hr 25 mins
Not Too Tricky
serves 8 to 10
Recipe From
Ingredients
6 onions
6 leeks
2 tablespoons olive oil
200ml white wine
3 litres organic vegetable stock
1.25kg beef-eye fillet, roughly 8cm in diameter
HERB VINAIGRETTE
1 shallot
6 cornichons
1 bunch of fresh coriander
1 bunch of fresh chives
1 teaspoon Dijon mustard
2 teaspoons wine vinegar
1 teaspoon savora sauce (see tip)
4 tablespoons rapeseed oil
1 teaspoon capers
Top Tip
Savora, or sauce saveur Amora, is a French mustard sauce, slightly sweetened with honey. Find it at French supermarkets or online at fairfayre.com. Alternatively, add 1 teaspoon of honey to the Dijon mustard.
Method
- Peel and roughly slice the onions, and trim and halve the leeks lengthways.
- Heat the olive oil in a flameproof casserole pan over a high heat and cook the onions for 15 minutes, until browned. Deglaze with the white wine, then pour in the vegetable stock. Add the leeks and cook for 30 minutes.
- Tie the beef with kitchen string at 2cm intervals, then attach it to each end of a wooden spoon to create a handle – the string should be just long enough so that the spoon can be balanced on top of the pan while the beef is submerged in the stock.
- Lower the beef into the pan and poach over a low-medium heat for 15 minutes for rare (20 for medium, 25 for well done).
- Take the pan off the heat and transfer the beef to a warm plate. Cover with foil and allow to rest for 5 to 10 minutes. Drain the leeks and keep them warm.
- Peel and finely chop the shallot, and finely chop the cornichons. Pick and finely chop the herbs.
- In a bowl, combine the mustard, vinegar, savora sauce and rapeseed oil, then add the shallot, cornichons, capers, and herbs, then season to taste.
- Slice the beef very thinly, drizzle with the vinaigrette and serve with the leeks on the side.
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