Poached Beef with Herb Vinaigrette & Leeks Recipe

This Poached beef with herb vinaigrette & leeks recipe is a tender and juicy dish, which is made with beef-eye fillet and leeks. It’s a restaurant-quality dish, ready in about an hour.

Poached Beef with Herb Vinaigrette & Leeks Ingredients

For the Beef and Leeks:

• 6 onions, peeled and roughly sliced
• 6 leeks, trimmed and halved lengthways
• 2 tablespoons olive oil
• 200ml white wine
• 3 litres organic vegetable stock
• 1.25kg beef-eye fillet, roughly 8cm in diameter

For the Herb Vinaigrette:

• 1 shallot, peeled and finely chopped
• 6 cornichons, finely chopped
• 1 bunch of fresh coriander, picked and finely chopped
• 1 bunch of fresh chives, finely chopped
• 1 teaspoon Dijon mustard
• 2 teaspoons wine vinegar
• 1 teaspoon Savora sauce (or Dijon mustard with a touch of honey)
• 4 tablespoons rapeseed oil
• 1 teaspoon capers
• Sea salt and freshly ground black pepper

How To Make Poached Beef with Herb Vinaigrette & Leeks

1. Sauté Onions and Cook Leeks: Heat the olive oil in a large, flameproof casserole pan over a high heat. Add the sliced onions and cook for 15 minutes, until well browned. Deglaze the pan with the white wine, scraping up any browned bits. Pour in the vegetable stock, add the leeks, and cook for 30 minutes until the leeks are very tender.
2. Poach the Beef: Tie the beef fillet with kitchen string at 2cm intervals to help it hold its shape. Lower the beef into the simmering stock with the leeks. Poach over a low-medium heat for 15 minutes for rare, 20 for medium, or 25 for well-done.
3. Rest the Beef: Take the pan off the heat. Carefully transfer the beef to a warm plate, cover it loosely with foil, and allow it to rest for 5 to 10 minutes. Drain the leeks and keep them warm.
4. Make the Herb Vinaigrette: While the beef rests, combine all the vinaigrette ingredients in a bowl: the mustard, vinegar, Savora sauce, and rapeseed oil. Whisk together, then stir in the chopped shallot, cornichons, capers, and fresh herbs. Season to taste with salt and pepper.
5. Serve: Slice the rested beef very thinly. Drizzle the slices generously with the vinaigrette and serve immediately with the warm leeks on the side.

Recipe Tips

• How do I get perfectly poached beef? The secret is to not let the liquid boil. Maintain a gentle, low simmer while the beef is in the pan. A rapid boil will make the meat tough and rubbery. Using an instant-read thermometer is the best way to check for doneness (125°F for rare, 135°F for medium).
• What is Savora sauce? As the recipe tip mentions, Savora is a French mustard-based condiment that’s slightly sweet. If you can’t find it, an excellent substitute is to use your Dijon mustard and add about 1 teaspoon of honey to the vinaigrette.
• Why tie the beef fillet? Tying the tenderloin into a uniform log with kitchen string is a crucial step. It ensures the fillet cooks evenly from end to end and makes it much easier to get beautiful, round, consistent slices after resting.
• Can I make components ahead of time? Yes. The herb vinaigrette is perfect for making a day in advance. Store it in an airtight container in the refrigerator; its flavors will meld and become even better.

What To Serve With Poached Beef

This is an elegant and complete meal with the leeks. For a more substantial dinner, it would be wonderful with:

• Simple boiled new potatoes tossed in butter and parsley
• A creamy potato gratin
• Crusty bread to soak up the vinaigrette and meat juices

How To Store Leftovers

• Refrigerate: This dish is best enjoyed fresh. However, if you have leftovers, it’s best to store the components separately. Keep the sliced beef, vinaigrette, and leeks in separate airtight containers in the refrigerator for up to 2 days.
• Note on Serving Leftovers: The leftover beef is delicious served cold, thinly sliced in a salad or sandwich with the vinaigrette as a dressing.

Poached Beef with Vinaigrette Nutrition Facts

• Serving: 1 serving (1/4 of recipe)
• Calories: 720 kcal
• Carbohydrates: 30g
• Protein: 65g
• Fat: 38g
• Saturated Fat: 11g
• Sodium: 1100mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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