Boeuf a la ficelle
1. Pour the beef stock into the mixing bowl.
2. Place the beef gently into the mixing bowl and top up with water to ensure beef is covered. Poach for 20 min/100°C/Reverse/speed 1(for medium rare, 25 minutes for medium). Stock may bubble onto the lid but it shouldn’t overflow.
3. When time has elapsed, remove the beef from the mixing bowl and set it aside to rest in a warm place. While the beef is resting, poach the vegetables. Resting the beef while the vegetables are poached ensures that the muscle relaxes and the juices are retained.
4. Add the vegetables to the hot stock and poach 10 min/100°C/Reverse/speed 1.
To serve, snip any trussing twine from beef, slice it thinly and serve with vegetables, cornichons, mustard and freshly grated horseradish. Pour a little cooking broth over the beef and vegetables, if desired. The stock can be reused if it’s brought to the boil and strained.