Poached Beef Fillet with Vegetables and Rosemary and Potato Herb Soufflé

Ingredients

• 3 l beef broth
• 250 g carrots
• 250 g small parsnips
• 250 g Potatoes
• 250 g small onions
• 3 EL butter
• 1 EL breadcrumbs
• 600 g beef fillet
• Salt
• pepper (ground)
• clarified butter (for searing)
• 600 g Potatoes
• Salt
• 2 shallots
• 1 Garlic clove
• 2 EL Butter
• white pepper
• 3 EL mixed fresh chopped herbs (tarragon, thyme, rosemary...)
• 50 g butter
• 30 g flour
• 0.25 l milk
• white pepper
• nutmeg
• 2 tsp seasoning salt
• 4 eggs
• 50 g Gruyère cheese
• soft butter (for the pan)

Instructions

1. 1.

   Peel the vegetables. Cut carrots, potatoes and parsnips into bite-sized pieces.

2. 2.

   Season the beef fillet with salt and pepper and sear it in butter fat all around, then tie it with kitchen twine and hang it under a ladle so that the meat can fully immerse in the broth without touching the pot walls or bottom.

3. 3.

   Bring the broth with the vegetables to a boil, hang the meat, lower the temperature and poach everything for about 30 minutes in simmering broth.

4. 4.

   For serving slice the fillet into rounds and keep covered warm.

5. 5.

   Remove the vegetables and drain them.

6. 6.

   In a large pan foam the butter, sprinkle the breadcrumbs, toast briefly, then add the vegetables and stir well, seasoning with salt and pepper.

7. 7.

   Arrange the fillet with vegetables on a plate and serve with the potato soufflé.

8. 8.

   Peel, wash potatoes and cook in salted water for about 25 minutes, drain, let them steam off slightly, then press through a potato masher. Peel and finely dice shallots and garlic. Sauté in butter, then add to the mashed potatoes, season with salt and pepper, fold in herbs; set aside.

9. 9.

   For the béchamel sauce melt butter, sauté flour. Gradually whisk in milk and simmer on low heat for 10 minutes. Season with salt, pepper, nutmeg and a bit of seasoning salt, let cool slightly.

10. 10.

    Preheat oven to 175°C. Separate eggs, gradually stir yolks into the sauce. Beat egg whites to stiff peaks. Fold potato mash and cheese into the sauce, then gently fold in the beaten egg whites.

11. 11.

    Grease a 1.5 l baking dish, pour in the soufflé mixture and bake in the lower part of the oven for about 40-45 minutes, serve immediately.