Poached Beef Fillets with Fresh Cucumber Salsa

For the salsa: Peel the cucumber, slice lengthwise, and remove the seeds with a spoon. Chop into small cubes. Rinse the chilli, slice lengthwise, remove the seeds, and finely chop. Peel the shallot and finely chop.

Rinse the mint leaves, shake dry and finely chop half of them. Crush the peppercorns with a mortar and pestle and mix with the apple cider vinegar, lime juice, olive oil, salt and sugar. In a bowl, combine the cucumber with the chilli, shallots, and chopped mint leaves. Toss with dressing, cover with plastic wrap, and set in the refrigerator to marinate for 30 minutes.

For the sour cream garnish: Peel the garlic and press through a garlic press. Stir with the sour cream.

For the beef: In a wide pan on the stove, boil the beef stock for 30 minutes. Rinse the beef fillets, pat them dry, and sprinkle with salt. Add them to the hot stock and allow to poach in the warm liquid, turning once, for 10-15 minutes depending on thickness.

Remove the fillets from the poaching liquid, tent with aluminum foil, and allow them to rest for 5 minutes.