Gastronomixs

Pot-au-feu with filet

This à la minute preparation is a modern version of the classic French dish.

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Pot-au-feu with filet

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Ingredients

200

g

fillet

3

 

carrots

1

 

celery stalk

40

g

chanterelles

4

whole

marloeskes (Belgian onion variety) or pearl onions

200

ml

veal stock

 

 

truffle jus

 

 

butter

Preparation method

  • Cut fillet into slices of about ½cm thick.
  • Cut the marloeskes or pearl onions in half with the skin left on. Place them in a pan with a little oil and season with salt and pepper.
  • Fry the onions on the cut-side until they start to brown.
  • Add a knob of butter and once it has stopped sizzling, put the pan in an oven preheated to 180°C for three minutes.
  • Now press the marloeskes or pearl onions out of their skins.
  • Clean and chop the celery and the carrots and braise them in some butter. Season to taste with salt and pepper.
  • Clean the chanterelles and remove all the sand. Briefly braise the mushrooms with a knob of butter.
  • Season the veal stock with the truffle jus, and briefly poach the fillet in this mixture.
  • Place the meat and vegetables in a dish and pour over the stock. 

Serving suggestions

  • As a dish for shared dining.
  • As a main course with potatoes or bread.

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