Steamed and poached Beef Fillet with Root Thyme Vegetables

600 g beef fillet

1 l boiled meat broth or vegetable broth

500 g root vegetables (carrots, leek, celery)

2 sprigs lemon thyme

2 tablespoons chives finely chopped

2 tablespoons preserved horseradish

Slice beef fillet into 4 medallions. Cut vegetables to thumb-sized pieces and place into roaster, together with broth. Put lemon thyme onto steam insert and place medallions on top. Heat up broth and let it steam for ca. 10 minutes. Next stir horseradish into broth. Serve broth with vegetables on a plate, place medal- lions on top and sprinkle with chives.

Tipp: Naturally, fillet is the most tender part of a beef; well-hung sirloin can also be used. If lemon thyme is not available use normal thyme instead. However, the fine lemon flavour will be missing. Instead of broth, red wine can be used.

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Rosle 91373 manual Steamed and poached Beef Fillet with Root Thyme Vegetables
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91373 specifications

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