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Steamed and poached Beef Fillet with Root Thyme Vegetables
600 g beef fillet
1 l boiled meat broth or vegetable broth
500 g root vegetables (carrots, leek, celery)
2 sprigs lemon thyme
2 tablespoons chives finely chopped
2 tablespoons preserved horseradish
Slice beef fillet into 4 medallions. Cut vegetables to thumb-sized
pieces and place into roaster, together with broth. Put lemon
thyme onto steam insert and place medallions on top. Heat up
broth and let it steam for ca. 10 minutes. Next stir horseradish
into broth. Serve broth with vegetables on a plate, place medal-
on top and sprinkle with chives.
Naturally, fillet is the most tender part of a beef; well-hung
sirloin can also be used. If lemon thyme is not available use
normal thyme instead. However, the fine lemon flavour will be
missing. Instead of broth, red wine can be used.
ROE_Bedien_Aroma-Dampfgarer.indd 24 13.03.13 16:31