Poached Beef Fillet with Creamy Horseradish Leeks
In this delightfully delicious yet low-fat recipe, beef fillet is poached in a red-wine broth and served on top of leeks simmered in savory nonfat half-and-half.
Serves 4
Beef:
- 2 tbsp. salt
- 2 qt. beef broth
- 1 c. red wine
- 1 tbsp. peppercorns
- 1 lb. beef tenderloin
Leeks:
- 1 tbsp. butter
- 2 garlic cloves, peeled and minced
- 2 tbsp. flour
- 1 c. nonfat half-and-half
- 1 c. beef broth
- 1 tbsp. horseradish
- 1 leek, sliced
Print Recipe
Instructions:
- In a large soup pot, bring the salt, broth, wine, and peppercorns to a simmer over medium heat. Truss the beef tenderloin with butcher’s twine. Use a wooden spoon to help keep the beef submerged in the broth without sitting on the bottom.
- Poach for 15–20 minutes for medium rare—do not boil. Remove the beef from the poaching liquid, and let rest for 10 minutes.
- Melt the butter in a large skillet over medium-high heat. Sauté the garlic for 2 minutes or until fragrant, and sprinkle with the flour, creating a roux.
- Whisk in the half-and-half, broth, and horseradish. Bring to a simmer, and cook for 2 minutes. Reduce the heat to medium low, and add the leeks. Cover and cook for 15 minutes, stirring frequently, until the leeks are tender.
- Serve the beef sliced over the creamy leeks.
