Beef Fillet Pot RoastBrown the eye fillet in about 1 inch of hot peanut oil
Remove from pot and tip the oil out then add a little Extra Virgin Olive Oil and
Gently braze the chopped vegetables for a minute or so:-
Carrot, Celery, Italian Parsley, a little fresh Thyme and Rosemary, 2 small tomatoes and a Leek, tops and roots and all - the leek roots has more flavor than the rest of the plant.
Last add a Bay leaf and a KNOR beef stock cube.
Add the browned Fillet and top up with hot water, simmer about 40 – 50 minutes or till done = 77C or 170 F. There is nothing worse than over done meat as it gets stringy and tasteless.
When the fillet is cooked remove, strain the stock, and rest the meat in the stock for 1 – 2 hours to obtain moister before serving.
Use the stock to make pot roast gravy ,at the finish of the gravy I added a dessertspoon of lingonberry jelly that I got from IKIA some time ago, alternately use Redcurrant Jelly, This will give the Gravy a delicate finish.
Serve with steamed new Potatoes, Carrot and baked Pumpkin and home pickled Dill Gherkins
That looks delicious. I would not have thought to use that much water. Kind of like cooking corned beef. That looks like a lovely piece of beef. Yum I read your other post as well. The garden is looking good. Well set up to survive until you return :-) Wont be long now and we will be reading travel blogs :-)
ReplyDeleteHI Linda
ReplyDeleteThe meat need to be just covered that one barely cooked any more than 40 minutes, using the meat thermometer, the chopped gives strength and flavor to the stock!!
And covering the meat with the strained stock dehydrates the meat and it came out very moist and tender.
Some of the stock made a very tasty gravy and there is sufficient stock left to cover the left over meat keeping it in the fridge for salad meat with some Horseradish sauce for Lunch to day.
Thanks for posting this recipe. Your photos are fantastic and they show the steps really well. The meat sounds juicy and delicious.
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