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🍽️ Tender beef fillet poached in broth with fresh herb sauce

385 kcal · 30 min · 4 servings

Ingredients

• 800 ml beef stock
• salt
• pepper
• 750 g beef fillet (from the middle)
• 1 egg (size M)
• basil
• borage
• 1 bunch chives
• 100 g mayonnaise
• 150 g whole milk yogurt
• 1 tbsp lemon juice
• sugar
• 2 borage flowers

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Season the broth with salt and pepper.
3. 3. Place the meat into the hot broth.
4. 4. Cover the pot.
5. 5. Cook the meat on low heat for 20 to 25 minutes.
6. 6. Prick the eggshell with a needle.
7. 7. Boil the egg in water for 9 minutes.
8. 8. Immediately put the egg into cold water to stop the cooking process.
9. 9. Peel the shell off the egg.
10. 10. Finely chop the egg.
11. 11. Rinse the herbs under running water.
12. 12. Roughly chop the herbs.
13. 13. Stir salad cream, yogurt, and lemon juice together in a bowl.
14. 14. Season the sauce to taste.
15. 15. Place the herbs and the sauce mixture into a tall container.
16. 16. Blend the mixture finely with an immersion blender.
17. 17. Stir the chopped egg into the sauce.
18. 18. Remove the meat from the broth.
19. 19. Wrap the meat tightly in aluminum foil.
20. 20. Let the meat rest for 10 minutes.
21. 21. Slice the meat into thin pieces.
22. 22. Sprinkle the meat slices with sea salt.
23. 23. Plate the meat on four plates.
24. 24. Pour the herb sauce over the meat.
25. 25. Decorate the dishes with borage flowers.
26. 26. Serve the dish with boiled potatoes in their skins.

Nutrition per serving

• kcal: 385
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 2 g