Ingredients
- 160 g (5¾ oz) beef eye fillet, trimmed
- 500 ml (17 fl oz/2 cups) beef stock
- 4 black peppercorns
- 1 large French shallot, halved
- ½ bay leaf
- 1 thyme sprig
- 2 new potatoes, halved
- 3 baby carrots, peeled
- 2 asparagus spears, trimmed and halved
- 8 baby green beans, trimmed
- 1 tablespoon horseradish cream, or to taste
Method
1. Using kitchen string, tie the fillet firmly around the middle to form a neat shape. Place the stock, peppercorns, shallot, bay leaf and thyme in a saucepan over medium heat and bring to the boil. Reduce heat to low and when gently boiling, add the potatoes and carrots and cook for 3–4 minutes, then add the beef and a little more stock or water to just cover, if necessary. Cook, uncovered, for about 6–10 minutes for medium, or until the steak is cooked to your liking and the vegetables are tender. (Cooking times will vary according to the thickness of the fillet. Remove the fillet earlier and continue cooking the vegetables until tender if necessary.) Remove the beef and set aside in a warm place.
2. Add the asparagus and beans to the stock and cook for about 3 minutes. Remove the vegetables when they are tender and keep warm with the fillet. Pour off half the stock, discarding the peppercorns, bay leaf and thyme, then boil the remaining mixture for about 10–15 minutes or until reduced to 60 ml (2 fl oz/¼ cup). Reheat the fillet and vegetables briefly in the reduced stock.
3. Place the fillet on a serving plate and remove the string. Place the vegetables around the steak, drizzle with remaining stock and serve immediately with the horseradish cream on the side.
