Poached Filet of Beef With Mustard Sauce Total time: 1 hour 10 minutes 1 whole filet of beef, about 3 pounds, well trimmed and tied, at room temperature 4 quarts beef stock 1/2 cup Dijon mustard 2 tablespoons good-quality balsamic vinegar 3 tablespoons honey 3 tablespoons sweet sherry A few drops of fresh lemon juice.
The one really disappointing entree was the five-spice filet of beef.
But other choices were filet of beef with béarnaise sauce and jacket potato.
Pork is a standby, usually sauteed with cinnamon; filet of beef might be served with a Roquefort or nutmeg sauce.
The grilled filet of beef tenderloin, which I chose one lunchtime, was so wonderfully tender and flavorful I could have immediately ordered it again for dinner.
Whole chicken served without the skin, lean filet of beef and whole fish, fillets or fish steaks are best for poaching.
Likewise, he paired a pungent filet of beef, served on one of his marinated and roasted portobellos, with a sweet corn and goat cheese flan.
A better meat choice was filet Prespa, beef (cooked rare, as requested) with wild mushrooms, onions and artichokes in a mild burgundy wine sauce.
RECOMMENDED DISHES Roasted oysters, tuna tartare, rabbit and mushroom pie, rainbow trout, filet of beef, chicken Purdys, pumpkin custard, special pumpkin bread with pears.
He is cautious, and even, post-Pollan, skeptical; while Rosso and Lukins "love" and "crave" their filet of beef, to all of animal flesh Bittman allows no more than "Meat is filling and requires little work to prepare.
