Beef Fillet Cooked in Broth

Ingredients

• 1 stalk leek
• 4 Carrots
• 250 g white turnip greens
• 2 stalks celery
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 bay leaf
• Salt
• 800 g pre‑trimmed beef fillet (from the center cut)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim and slice the leek into slightly diagonal rings. Peel and chop the carrots and turnip greens. Wash, trim and slice the celery. Place the juniper berries, peppercorns and bay leaf in a spice sachet.

2. 2.

   Bring the vegetable broth to a boil with the spice sachet and season with salt. Add the vegetables and reduce the heat.

3. 3.

   Rinse the meat, pat dry and tie it to a kitchen twine around a wooden spoon handle. Hang it in the broth (free‑floating and covered) and let it simmer just below boiling for about 30 minutes until desired doneness is reached (core temperature pink at ~55°C).

4. 4.

   Remove the meat from the twine, slice it and serve with the seasoned broth enhanced with parsley.