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Poached fillet of beef and sauce ravigote

Poaching stock:

  • 750ml Beef stock
  • 1 and 1/2 cups water
  • 1 fresh Bay Leaf
  • 1 clove garlic, halved
  • 1 sprig flat leafed parsley

Beef: 600grams organic eye fillet of beef, all fat and sinew removed


  • 200g green beans, stem ends cut off
  • 2 carrots, peeled and sliced lengthways into paper-thin ribbons
  • 1/2 cup black olives

Sauce Ravigote:

Mix the following ingredients together well and set aside:

  • 150ml extra virgin olive oil
  • 3 tablespoons wine vinegar
  • 3 tablespoons chopped chervil
  • 5 anchovy fillets, finely chopped
  • 3 gherkins, chopped
  • 2 tablespoons capers

Put the Beef stock, water, Bay Leaf, garlic and parsley into a saucepan and bring to the boil. Add the beef and simmer 10 - 15 minutes depending how rare you like it. Remove the beef, discard the cooking liquid and herbs.

Rest the beef for 5 - 10 minutes in a warm place.

In a separate saucepan, bring some water to the boil and drop the beans in. Cook 2 minutes and drain well.

To Serve:
Slice the beef and put it onto a warm serving platter, put the vegetables around it. Spoon the ravigote over everything.
Serves 4 - 6.