Fillet Of Beef Boiled With Vegetables

Preparation:

Preparation: Create the bouquet garni with 1/2 bunch of parsley and 1 sprig of thyme wrapped in 1 bay leaf. Remove all the fat and connective tissue from the fillet and tie it with kitchen twine, so that it can be 'suspended' in the cooking container. Put the beef broth, the bouquet garni, the peppercorns and a handful of coarse salt in a saucepan and bring to the boil. Immerse the piece of meat in the broth, holding it by the string, until it is completely covered by the liquid without touching the bottom of the container. Secure the string by tying the free end to a wooden spoon arranged like a bridge on the edge of the saucepan. Adjust the heat so that the broth is just simmering and cook the fillet for 10-15 minutes, then remove it from the saucepan, cut it in half and serve it with the vegetables, cleaned and boiled in the broth. Choose the vegetables according to your taste and what the season offers and, if you like, season them with a herb sauce or with freshly grated horseradish.