← Back to Search Results sauteeing
seared-beef-in-autumn-brothnbspwith-wasabi-cream

Photo by: Joey DeLeo
Comments: 0
 

Recipe

This dish began as a variation on a French recipe called boeuf à la fìcelle (literally “beef on a string”), which requires the cook to tie a string around some filet mignon and lower it into a pot of barely simmering broth. I tried it and was stunned by its blandness. It struck me as a scandalous waste of a very expensive cut of meat, and I was ready to junk the whole idea. Then Joanne, my collaborator on this book, noted that though the meat was ruined, the broth was really delicious. So we switched to flank steak (which is much more affordable than filet mignon) and seared it separately. The result turned out to be a great coldweather dish. Serve with crusty bread and Cole Slaw.

Yield : 4 servings
Prep Time : 33 minutes
Cooking Time : 15 minutes

Ingredients

  • 1 medium leek (white part only)
  • 6 cups canned chicken broth or Chicken Stock
  • 2 medium carrots (about 6 ounces), peeled and sliced ½ inch thick
  • 2 medium parsnips (about 10 ounces), peeled and sliced ½ inch thick
  • 2 small turnips (about 8 ounces), peeled, quartered, and sliced ½ inch thick
  • 2 garlic cloves, sliced (about 2 teaspoons)
  • 1 sprig rinsed and dried fresh thyme or 1 teaspoon dried
  • 1 Turkish bay leaf
  • 2 teaspoons extra virgin olive oil
  • 1 pound beef flank steak
  • Kosher salt and freshly milled black pepper
  • 1/3 cup sour cream or creme fraiche
  • 1 teaspoon prepared wasabi

Directions

1. Halve the leek lengthwise and cut into ½-inch lengths. Soak (see Note). In a large saucepan, combine the leek with the broth, carrots, parsnips, turnips, garlic, thyme, and bay leaf. Bring to a boil over high heat;reduce the heat to low and simmer until the vegetables are tender, 15 to 18 minutes.

2. Meanwhile, heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high and add the beef seasoned with salt and pepper. Sauté until well browned on both sides and medium-rare in the center, 8 to 10 minutes total. Remove the beef to a plate; cover loosely with aluminum foil and let rest 5 minutes, then slice thinly against the grain.

3. Stir together the sour cream, any juices from the beef plate, and the wasabi; add salt and pepper to taste. Discard the thyme sprig and bay leaf; divide the vegetables and broth among 4 soup bowls. Arrange one-fourth of the beef in the center of each bowl and top each portion with a spoonful of the wasabi cream.

Notes

33 minutes

Soak leeks in several changes of water, lifting the leeks out of the water to let any sand sink to the bottom of the bowl; drain well.


© 2005 Sarah Moulton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Nutritional information does not include Chicken Stock. For nutritional information on Chicken Stock, please follow the link above.

321kcal (16%)
115mg (12%)
24mg (40%)
307mcg RAE (10%)
865mg
61mg
26g
8g
5g
22g
49mg (16%)
420mg (17%)
6g (30%)
14g (22%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
good-to-the-grain Good to the Grain
by Kim Boyce
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?