Beef Tenderloin with Vegetable Soup and Potatoes
Main Dishes • Chinese
Description
Beef Tenderloin with Vegetable Soup and Potatoes
Ingredients
- Salad Potatoes 20 oz
- Coarse Salt to taste
- Grated Ginger Root 3 tablespoons
- Champagne Vinegar 3 teaspoons
- Chopped Sage Leaves ½ cup
- Olive Oil 1 teaspoon
- Dry White Wine 1 cup
- Chicken Broth 4 cups
- Celery stalk 2 pieces
- Garlic 1 clove
- Leek 3 pieces
- Green peppercorns 4 pieces
- Thyme 3 sprigs
- Veal Tenderloin 30 oz
Step-by-Step Guide
Step 1
Peel the potatoes and cut each into quarters. Cut the celery stalks diagonally into medium pieces. Peel and lightly crush the garlic. Trim the dark green leaves and roots from the leeks, then cut the remaining parts in half lengthwise and rinse well.
Step 2
Boil the potatoes in a pot of salted boiling water until tender, about 10–15 minutes. Drain and return to the pot. Keep warm.
Step 3
In a bowl, mix together the horseradish, vinegar, parsley, oil, and a pinch of salt.
Step 4
In a pot, bring the broth, wine, celery, and garlic to a boil. Reduce to a low heat and add the leeks and thyme sprigs. Cook until soft, about 5–10 minutes. Using a slotted spoon, transfer the vegetables to a bowl and cover.
Step 5
Add the meat and black peppercorns to the broth. If necessary, add water to cover the meat. Leave the pot partially covered and simmer for 20–25 minutes. Transfer the meat to a cutting board and let rest for 10 minutes.
Step 6
Slice the meat thinly.
Step 7
Strain the broth through a sieve and pour it into the bowl with the vegetables.
Step 8
Ladle the vegetable soup into serving bowls, arrange the meat and potatoes, and sprinkle with thyme if desired.
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