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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.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose

Ingredients

200
g
beef fillet
3
carrots
1
stalk
celery
40
g
chanterelles
4
marloeskes (Belgian onion variety) or pearl onions
200
ml
veal stock
truffle jus
butter

Scale recipe

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