- Deux Cheminees, Philadelphia
- 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)
- Dijon mustard
- cracked pepper
- 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.
- Using a classic cooking method, this produces a
low-fat, sumptuous meal. Provided by Chef Fritz