|Hearty & Delicious!|
|Root vegetables poached in flavorful broth|
This week’s French Fridays with Dorie challenge is for Boeuf à la Ficelle (Beef on a String) which consists of vegetables and Beef Tenderloin Roast poached in homemade beef broth. I have to admit to being skeptical about this dish having eaten bland Midwestern Boiled Dinners once, or twice…but, one of the things I love about participating in this group is that it pushes us out of our comfort zones.
Despite my reservations, this proved to be a deeply flavorful and satisfying meal! The broth was infused with a variety of vegetables and herbs. Oh, and the cooked vegetables are wonderful. And, yes, Trevor & Mary, John & I finally tried the ugliest root vegetable of all, Celery Root! Which, despite its prehistoric appearance, turns out to be creamy and delicious! I always say that we grow the nation’s supply of celery in Ventura County, so it’s about time we tried Celery Root. I actually bought two, so we’ll be making up the Celery Root Puree that we chickened out on when our fellow Doristas made it almost two years ago. See, we can be mature every now & then!
|An interesting technique that yields a wonderful result!|
Dorie suggests that Boeuf à la Ficelle is just as well suited to a large dinner party as an intimate meal. I have to agree – much of the work can be done ahead of time and the meat cooks so quickly. Boeuf à la Ficelle is also great for a group because the tender meat is cooked rare but can be cooked further by ladling the hot broth over the sliced beef. Everything about this meal was wonderful and it’s the perfect time of year to enjoy it.
|Hendry’s Beach, Santa Barbara|