Poached Fillet of Beef with Green Salad and Avocado Dressing
Serves: 6
INGREDIENTS
Beef
1kg beef fillet, trimmed of all fat and silver-skin
6-8 fresh bay leaves
Poaching Stock
3 litres beef stock
4 cloves garlic, smashed
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
2 sticks celery, roughly chopped
12 whole black peppercorns
sea salt and freshly ground black pepper
Green Bean Salad
50g soft goat’s cheese
1 clove garlic, crushed
1⁄4 –1⁄2 teaspoon prepared wasabi
1 cup buttermilk
1 avocado, peeled and roughly chopped
finely grated zest of 1 lemon
1⁄4 cup basil leaves plus extra to garnish
sea salt and white pepper
METHOD
Place the stock and flavourings in a deep pot and simmer for 20 minutes to infuse. Taste and add salt and pepper if required.
The stock needs to be really well flavoured. Tie the fillet with string [this retains the shape], tucking a few bay leaves under the string as you go. Hang it from a wooden spoon suspended across
the top of the pot. It may be necessary to cut the fillet into two pieces, depending on its length and the diameter of your pot.
Ensure the meat is not touching the bottom of the pot. Poach gently for 7-10 minutes depending on the degree of doneness required. The stock should be barely moving. Lift out and
allow to rest for 10 minutes, covered with a clean cloth. Remove the string and slice. Season generously with salt and freshly ground black pepper and serve on a platter with the salad. Serve warm
or at room temperature.
1 kilo of beans and peas made up of sugar snap peas, slim green beans, snow peas and edamame beans (Japanese soy beans), equal quantities of two, three or four types.
Bring a pot of well salted water to the boil and blanch each type of bean separately until al dente. Refresh in iced water to set the colour, then drain well. Combine the beans and set aside.
Place the goat’s cheese, garlic, wasabi and 1⁄2 cup of the buttermilk in a small food processor. Blend well, add the remaining ingredients and blend until a smooth dressing is formed.
Season to taste.
To serve: Place the sliced beef on a serving platter with the beans alongside. Spoon some of the dressing over the beans and scatter a few torn basil leaves. Serve the remaining dressing in a bowl on the side. Serves 6
Edamame beans are available frozen, either in the pod or out, from Asian stores. They make a delicious snack when blanched and salted, and they are good for you too!
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!