Source:

Deux Cheminees, Philadelphia

Serves/Makes:2

Ingredients

• 2 2-inch thick slice of beef filet, trimmed of all fat
• 3 inch piece of fresh veal marrow bone (optional)
• 4 cups (950 ml) veal or beef broth (or substitute 1 cup (225 ml) chicken broth, 1 cup (225 ml) beef broth, 2 cups (475 ml) water or white wine)
• 3 small unpeeled red potatoes
• 3 whole carrots, scrubbed
• 1 whole leek, white part only, washed free of sand
• 1 small celeriac (celery root), peeled and trimmed (or substitute central core of a head of celery)
• 1 wedge of a small, tight cabbage with the core intact
• 1 tsp (5 ml) course Kosher salt
• bouquet garni (fresh parsley, black peppercorns, thyme, marjoram, bay leaf, nutmeg wrapped in cheese cloth and tied)
• salt
• horseradish
• Dijon mustard
• cracked pepper
• cornichons

Preparation

• Place broth and bouquet garni into a large stock pot.
• Bring to a rolling boil and add the vegetables.
• Cover and simmer for 8 minutes
• Add the beef and marrow bones.
• Cook covered for 15 minutes (10 for medium rare) or until desired doneness.
• Remove the beef to a warm plate.
• Season the broth and vegetables to taste.
• Place the beef and vegetables on a platter, garnished with parsley, with the broth in a tureen.
• Serve in soup bowls with table garnish of salt, cracked pepper, horseradish, Dijon mustard, and cornichons.

Comments

Using a classic cooking method, this produces a low-fat, sumptuous meal. Provided by Chef Fritz Blank.