Poached Fillet of Beef with Spinach and Green Peppercorns

Poached Fillet of Beef with Spinach and Green Peppercorns

Ingredients
4 x 100-150g (4-5oz) fillet steaks
3 litres veal stock
6 large field mushrooms, sliced
2 bay leaves
2 sprigs thyme
200g (7oz) spinach
1 tbsp olive oil
2 tspn green peppercorns
A splash of brandy (optional)
Method
Place all the poaching stock ingredients into a fairly deep pot, bring to the boil and simmer for 20 minutes. Tie a piece of string around each fillet steak and then the other end to a wooden spoon. Rest the wooden spoon across the top of the pot so that the steak hangs immersed in the poaching liquid, but not touching the bottom. Cook in the simmering stock for 5-6 minutes then allow to rest for a further 5 minutes in a warm place.
Sautee the spinach in a little olive oil, place on a platter and keep warm.
Take about 200ml (7fl oz) of the poaching stock and boil until the liquid has reduced by half. Add green peppercorns, and a splash of brandy if you like. Untie the beef fillet and place on top of the spinach. Spoon the peppercorn sauce over.

Serves 4

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