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Meat, Northern, Eastern and Western France

Beef à la ficelle with pot vegetables

Beef à la ficelle is a beef tenderloin poached in a fragrant broth, served pink at the center with carrots, leeks and turnips. For 4 people, it takes 50 minutes and is rated easy, at a cost of €5.20 per person. Success comes down to timing the beef precisely and letting it rest before slicing.

Tonight, a string tied beef tenderloin poached in a fragrant broth, pink at the center, with its pot vegetables.

Beef à la ficelle with pot vegetables
Total time
50 min
Difficulty
Easy
Cost per person
€5.20
Calories per person
370 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Beef à la ficelle gives you a tender, rosy piece of meat that stays juicy because it cooks gently in a simmering broth that never quite boils. The vegetables cook separately in that same liquid, picking up the flavor of a pot au feu without the long cooking time. The result is meltingly tender beef alongside vegetables that still have some bite.

It is a good dish for a slow winter Sunday when you can keep an eye on a pot, or for a calmer weeknight thanks to its 50 minutes total. Mustard and pickles bring the sharp, fresh note that balances the rich broth. Mon Chou suggests this one for days when you want something simple that still feels special at the table.

The ingredients

4 people

Butcher

  • Beef tenderloin 700 g

Fruits and vegetables

  • Carrots 4
  • Leeks 3
  • Turnips 3
  • Celery stalks 2
  • Onion 1

Pantry

  • Beef brothoften in the pantry 1.5 l
  • Coarse saltoften in the pantry 1 tbsp
  • Mustardoften in the pantry 2 tbsp
  • Pickles 8
  • Pepperoften in the pantry 1 pinch

Allergens Mustard, Celery

The step by step recipe

  1. Heat the broth with the onion, celery and pepper in a large pot. 10 min

    Add a few whole peppercorns, they add a subtle fragrance.

  2. Drop the carrots, turnips and leeks, cut into large chunks, into the broth and let them cook. 20 min

    Add them in order of hardness, carrots first.

  3. Tie the beef tenderloin with kitchen string and lower it into the simmering broth. 12 min

    Count 12 minutes for medium rare, longer for well done meat.

  4. Remove the beef and let it rest under aluminum foil for a few minutes. 5 min

    Resting relaxes the fibers, keeping the meat juicy.

  5. Slice the beef and arrange it with the vegetables, a bit of broth and coarse salt, with mustard and pickles on the side.

    Crunchy coarse salt on the meat is the traditional touch.

Our tips to get it right

  • Pick a well trimmed tenderloin, without much sinew, so it slices cleanly once cooked.
  • Save the cooking broth, it works well as a base for soup the next day or to moisten leftovers.
  • Never let the broth reach a rolling boil once the beef is in, or the meat will turn tough.

The variations

  • Swap the tenderloin for rump steak or a slice of top round, a more affordable cut, adjusting the cooking time accordingly.
  • For a vegetarian version, replace the beef with a large piece of celery root poached in the same vegetable broth.
  • For kids, cut the beef into small cubes before serving and offer the mustard on the side.

What to serve it with

  • Crusty bread for dipping
  • White rice to soak up the broth
  • A simple green salad after

Storage

The beef and vegetables keep for 2 days in the refrigerator in a sealed container, ideally stored separately from the broth. This dish does not freeze well, the meat would lose its tenderness. Reheat gently in a little broth over low heat, without letting it boil.

Questions about this dish

Why tie the beef with string before poaching it?

The string holds the tenderloin's shape during cooking and lets you suspend it in the broth so it never touches the bottom of the pot. This keeps the cooking even and makes slicing easier afterward.

Can you prepare this dish ahead of time?

You can make the broth and cut the vegetables ahead, but it is best to poach the beef right before serving so it stays pink and juicy. Reheating already cooked beef tends to dry it out.

What cut of beef works if I don't have tenderloin?

Rump steak or a slice of top round both work well, as long as you adjust the cooking time to the thickness of the meat. Tenderloin stays the most tender option but also the priciest.

How do you know when the beef is cooked enough?

For pink at the center, count about 12 minutes in simmering broth for a 700g tenderloin. You can check by piercing the center with a knife tip, it should feel warm and look rosy.

How long does it take to make a beef à la ficelle with pot vegetables?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef à la ficelle with pot vegetables?

About 370 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef à la ficelle with pot vegetables cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard, celery. Always check the labels of the products you buy.

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