How To make Boeuf En Ficelle
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 sm Shallot; minced
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.
How To make Boeuf En Ficelle's Videos
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Learn how to tie fillets to make beef a la micelle in this free French cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
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Sonia Ezgulian, la chef astuçologue vous montre comment préparer un bœuf ficelle. Une recette entièrement anti-gaspi !
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Learn how to chop carrots to make beef a la micelle in this free French cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
???????? Boeuf à la Ficelle or Beef on a String | Food 84 of 1000
American family makes the French meal Boeuf a la Ficelle.
How to Make Boeuf a la Ficelle : Slicing Beef for Beef a la Micelle
Learn how to slice beef to make beef a la micelle in this free French cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Recette : Le cœur de bœuf farci de Maïté | Archive INA
Abonnez-vous
La cuisine des mousquetaires | France 3 | 22/05/1996
Maïté Ordonez et Micheline Banzet présentent et préparent trois recettes. Tout d'abord un coeur de boeuf farci puis deux recettes élaborées à partir de restes : Une marmite de lapin aux oignons et le lapin en omelette.
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Institut National de l'Audiovisuel
#INA #Cuisine