Filet de bœuf poché à la vapeur et légumes racines au thym

600 g de filet de bœuf

1 l de bouillon de pot-au-feu ou de légumes

500 g de légumes racines (carottes, poireau, céleri)

2 brins de thym citron

2 cuillères à soupe de ciboulette finement hachée

2 cuillères à soupe de raifort en pot

Découper le filet de bœuf en 4 médaillons. Découper les légumes en morceaux de la taille d’un pouce et les placer dans le faitout avec le bouillon. Déposer le thym citron sur la face supérieure de l’insert et disposer les médaillons dessus. Faire chauffer le bouillon et étuver pendant environ 10 minutes. Mélanger ensuite le raifort avec le bouillon.

Dresser les assiettes avec le bouillon et les légumes, disposer les médaillons et garnir de ciboulette.

Conseil : Le filet et bien sûr le meilleur morceau de bœuf, mais on peut aussi utiliser le faux-filet à condition qu’il soit bien tendre. Si vous n’avez pas de thym citron, utiliser du thym normal, mais le plat perdra sa fine saveur citronnée. On peut utiliser du vin rouge à la place du bouillon.

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Rosle 91373 manual Filet de bœuf poché à la vapeur et légumes racines au thym
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91373 specifications

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