3 1/4 lb beef filet, well-trimmed
3 qt beef broth
4 onion, quartered
4 carrot, sliced
4 celery rib, sliced
2 turnip, quartered
8 small shallot, minced
Directions
Securely tie beef both lengthwise and crosswise with string. If
chilled, bring to room temperature before cooking.
Combine broth, onion, carrot, celery and turnip in large stockpot
with side handles. Boil vigorously 30 minutes.
Tie meat to handles, suspending as closely as possible to broth
without actually touching. Cover tightly and let steam until meat
thermometer registers 120 F. (rare), about 18 to 20 minutes.
Slip large fork under wrapping strings, then remove meat to platter.
Cut strings holding meat. Let rest 5 minutes before carving; do not
remove strings around meat until after it has been carved. Slice
thinly, allowing 2 or 3 slices per serving, or cut into 8 thicker
slices. Save juices to moisten each portion. Reassemble slices, wrap
with foil and keep warm but serve as soon as possible. Garnish each
serving with shallots and accompany with Sauce Moutarde-Batarde or
Red Pepper Jelly, or both.
Servings: 1 roast
Boeuf En Ficelle Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have tracked the existance of recipes far back into history, at least as far back into history as the Egyptians, and maybe further still. Having said that, sadly, these ancient cookbooks were just simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into starters, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the chefs of Roman times used a wide range of spices and herbs, including many that are still in use today such as thyme, fennel and dill. During the succeeding few hundred years, the powerful and rich houses competed with each other to offer the best banquets, and because of this the best cooks and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books were in great demand, due to higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Boeuf En Ficelle recipe.
