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🍽️ Tender Beef Fillet Poached in Herb Broth with Oven Soufflé

1017 kcal · 30 min · 4 servings

Ingredients

• 3 l beef broth
• 250 g carrots
• 250 g small parsnips
• 250 g potatoes
• 250 g small onions
• 3 tbsp butter
• 1 tbsp breadcrumbs
• 600 g beef fillet
• salt
• pepper (from the mill)
• ghee (for searing)
• 600 g potatoes
• salt
• 2 shallots
• 1 garlic clove
• 2 tbsp butter
• white pepper
• 3 tbsp mixed, freshly chopped herbs (tarragon, thyme, rosemary... )
• 50 g butter
• 30 g flour
• 0.25 l milk
• white pepper
• nutmeg
• 2 tsp seasoning salt
• 4 eggs
• 50 g Gruyère cheese
• soft butter (for the mold)

Instructions

1. 1. Peel the carrots, potatoes, and parsnips.
2. 2. Cut the vegetables into bite-sized pieces.
3. 3. Season the beef fillet generously with salt and pepper.
4. 4. Heat butter in a pan until it foams.
5. 5. Sear the fillet on all sides in the hot butter.
6. 6. Tie the meat securely with kitchen twine.
7. 7. Hang the fillet from a cooking spoon into the pot.
8. 8. Ensure the meat is completely submerged in the broth.
9. 9. Avoid letting the meat touch the pot walls or bottom.
10. 10. Add the prepared vegetables to the broth.
11. 11. Bring the broth with vegetables to a boil.
12. 12. Reduce the heat so the broth simmers gently.
13. 13. Poach the meat for approx. 30 minutes in the warm broth.
14. 14. Carefully remove the fillet from the broth.
15. 15. Slice the fillet into thick slices.
16. 16. Keep the meat warm, covered.
17. 17. Lift the vegetables out of the broth.
18. 18. Let the vegetables drain well.
19. 19. Peel the potatoes and wash them thoroughly.
20. 20. Boil the potatoes in salted water for approx. 25 minutes.
21. 21. Drain the cooking water.
22. 22. Let the potatoes steam dry for a moment.
23. 23. Press the potatoes through a potato ricer.
24. 24. Peel the shallots and garlic.
25. 25. Finely dice the shallots and garlic.
26. 26. Sauté the vegetables in butter.
27. 27. Add the sautéed shallots and garlic to the potatoes.
28. 28. Season the potato mixture with salt and pepper.
29. 29. Fold the fresh herbs into the potatoes.
30. 30. Set the potato mixture aside.
31. 31. Melt butter in a pot for the sauce.
32. 32. Stir flour into the melted butter.
33. 33. Let the flour cook briefly.
34. 34. Pour in milk while stirring constantly.
35. 35. Simmer the sauce over low heat for 10 minutes.
36. 36. Season the sauce with salt, pepper, and nutmeg.
37. 37. Add a pinch of mixed herbs to the sauce.
38. 38. Let the sauce cool down slightly.
39. 39. Preheat the oven to 175 degrees.
40. 40. Separate the eggs into yolks and whites.
41. 41. Stir the egg yolks into the sauce gradually.
42. 42. Whip the egg whites to stiff peaks.
43. 43. Fold the potato mixture into the sauce.
44. 44. Add the cheese to the sauce.
45. 45. Gently fold the egg whites into the mixture.
46. 46. Grease a baking dish (1.5 liters).
47. 47. Pour the soufflé mixture into the dish.
48. 48. Bake the soufflé on the bottom rack for 40 to 45 minutes.
49. 49. Toast the breadcrumbs briefly in the pan.
50. 50. Add the drained vegetables to the breadcrumbs.
51. 51. Toss everything well to combine.
52. 52. Season the vegetable-breadcrumb mixture finally.
53. 53. Plate the fillet and vegetables.
54. 54. Serve the soufflé immediately alongside the meat.

Nutrition per serving

• kcal: 1017
• Protein: 59 g · Fett/Fat: 58 g · Carbs: 64 g