Poached Beef Fillet with Vegetables
Rinse the carrots, celery and leek, trim and peel, and chop half of the carrots, celery and leek coarsly. Cut the remaining carrots, celery and leek diagonally into slices.
Rinse, trim and halve the snow peas diagonally. Peel the white asparagus, peel of the green asparagus only up to lower third, trim the woody ends, and cut the rods diagonally. Rinse the scallions, trim and cut into halves lengthwise or cut into quarters.
Put the diced vegetables in a large pot of salted water. Add the parsley, blanch for about 10 minutes and remove the vegetables with a skimmer from the broth.
Rinse the beef fillet, pat dry, put into the vegetable broth along with the coarsly chopped carrots, leek and celery, and poach covered at about 80°C (approximately 175°F) for about 20 minutes.
Take out the cooked beef fillet and vegetables from the broth, let rest for a few minutes and mix with the sliced carrots, leek and celery. Season with salt and pepper and drizzle with a little broth. Serve with chopped chives sprinkled.