| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Beef-md |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fillet beef (3 1/2 pounds) without fat and tied |
| 8 |
|
New potatoes, peeled and quartered |
|
|
Carrots, peeled, cut into 1 inch chunks |
| 8 |
|
Thin whole leeks, washed, with 2 inches of green left on |
INSTRUCTIONS
Bring lots of salted water to a boil in a pot large enough to hold the
beef. (If it does not fit, cut the fillet of beef in half.) Add the meat
and cover the pot so that the water returns quickly to the boil. When the
water is back at a boil, uncover the pot and boil the beef anywhere from 14
to 17 minutes depending upon how rare you like it. While the beef is
boiling, in another saucepan cook the potatoes in salted water for 20
minutes or until just tender. In a third shallow saucepan or in a Chinese
style bamboo steamer, cook the carrots and leeks, covered, for 10 to 15
minutes or until just tender. To serve, remove the beef from the water and
let it rest for 10 minutes. Remove the strings, slice, and serve half of it
(reserve half for another dinner) with horseradish garlic mayonnaise and
surrounded by half of vegetables (saving half for second time around soup,
see below.)
Yield: 8 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6679 Posted to MC-Recipe Digest
V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
A Message from our Provider:
“We see a only a glimmering of the plans of God…”