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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!










celery stalk






marloeskes (Belgian onion variety) or pearl onions



veal stock



truffle jus




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.

Previous page