Boeuf a la Ficelle - Boiled Beef, French Style

• 2 2-inch thick slice of beef filet, trimmed of all fat
• 3 inch piece of fresh veal marrow bone (optional)
• 4 cups (950 ml) veal or beef broth (or substitute 1 cup (225 ml) chicken broth, 1 cup (225 ml) beef broth, 2 cups (475 ml) water or white wine)
• 3 small unpeeled red potatoes
• 3 whole carrots, scrubbed
• 1 whole leek, white part only, washed free of sand
• 1 small celeriac (celery root), peeled and trimmed (or substitute central core of a head of celery)
• 1 wedge of a small, tight cabbage with the core intact
• 1 tsp (5 ml) course Kosher salt
• bouquet garni (fresh parsley, black peppercorns, thyme, marjoram, bay leaf, nutmeg wrapped in cheese cloth and tied)
• salt
• horseradish
• Dijon mustard
• cracked pepper
• cornichons

1. Place broth and bouquet garni into a large stock pot.
2. Bring to a rolling boil and add the vegetables.
3. Cover and simmer for 8 minutes
4. Add the beef and marrow bones.
5. Cook covered for 15 minutes (10 for medium rare) or until desired doneness.
6. Remove the beef to a warm plate.
7. Season the broth and vegetables to taste.
8. Place the beef and vegetables on a platter, garnished with parsley, with the broth in a tureen.
9. Serve in soup bowls with table garnish of salt, cracked pepper, horseradish, Dijon mustard, and cornichons.

beef filet, veal, red potatoes, carrots, only, celery root, cabbage, salt, bouquet garni, salt, horseradish, mustard, cracked pepper, cornichons

Taken from online-cookbook.com/goto/cook/rpage/0000FE (may not work)