Gastronomixs

Beef on a string (boeuf a la ficelle)

In this dish, the beef is cooked in a stock with plenty of vegetables and flavour enhancers. This recipe serves as a guideline only, as you can create endless variations.

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Beef on a string (boeuf a la ficelle)

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Ingredients

As needed:

 

striploin steak

As needed:

 

rich vegetable stock

As needed:

 

carrot, chopped or tournée-cut

As needed:

 

leeks, coarsely chopped

As needed:

 

haricots verts

As needed:

 

Roseval potatoes

As needed:

 

onion

As needed:

 

cloves

Preparation method

  • Cut an onion in half and stud it with (clouté).
  • Heat the stock and briefly cook the vegetables in it.
  • Tie a piece of string around the meat and lower into the stock.
  • Cook the meat and vegetables together until done.
  • Remove the meat and vegetables from the stock and serve.
  • Serve the stock separately and pour out at the table.

Serving suggestions

  • As an entremets or main dish.
  • Vary the added ingredients according to the season.

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