Poached Beef Fillet with Fines Herbes Dressing

• 1 quart beef stock or 2 cups canned low-sodium broth mixed with 2 cups water
• 3 medium leeks, white and tender green parts, split lengthwise and tied in a bundle
• 12 large pearl onions, peeled
• 3 medium carrots, cut into 1-inch lengths on the diagonal
• 1 pound broccoli, separated into twelve 4-inch-long florets
• Four 6-ounce zucchini, sliced crosswise 1 inch thick on the diagonal
• 1/3 cup finely chopped flat-leaf parsley
• 3 tablespoons finely chopped chives
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon finely chopped tarragon
• 1/3 cup extra-virgin olive oil
• Salt and coarsely ground pepper
• Six 5-ounce beef tenderloin steaks, about 1 inch thick

1. Bring the beef stock to a boil in a large saucepan.
2. Add the leeks, cover and simmer over low heat, turning a few times, until tender, about 5 minutes.
3. Using a slotted spoon, transfer the leeks to a large glass baking dish and cover with foil.
4. Repeat with the remaining vegetables, cooking the pearl onions and carrots for 12 minutes, then the broccoli for 4 minutes and the zucchini for 2 minutes.
5. Discard the strings from the leeks and cut them crosswise into 1-inch lengths, keeping the pieces intact.
6. Re-cover the baking dish with foil.
7. Keep the stock covered.
8. In a small bowl, combine the parsley with the chives, vinegar, water and tarragon.
9. Blend in the olive oil and season with salt and pepper.
10. Preheat the oven to 325.
11. Bring the stock back to a simmer.
12. Add the steaks, cover and cook over low heat for 3 minutes.
13. Turn the steaks and continue cooking until medium rare, about 3 minutes longer.
14. Meanwhile, transfer the warm vegetables to the oven for about 3 minutes, or until warm.
15. Arrange the vegetables on the plates.
16. Transfer the steaks to the plates and ladle a few tablespoons of the stock over them.
17. Season generously with salt and pepper.
18. Give the herb dressing a stir and spoon it over all.
19. Serve at once.

beef, leeks, pearl onions, carrots, broccoli, zucchini, flatleaf parsley, chives, red wine vinegar, water, tarragon, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/poached-beef-fillet-fines-herbes-dressing (may not work)