Yesterday for dinner I made “Boeuf a la ficille”, from the Les Halles cookbook. This was a super easy recipe. Basically, you just take some carrots, turnips (I used baby potatoes instead), half an onion, and a couple of leeks, add water to a large pot and get it boiling. Next, you just drop in a 2-3 pound beef tenderloin, boiling it in the broth for about 20 minutes. Next, you take the tenderloin out to let it rest for about 15 minutes and finish cooking the vegetables. Once everything is done, you cut up the tenderloin and serve. It came out wonderfully, with good flavor. Sprinkled with some sea salt, it was great, and only dirtied a pot and a couple of cutting boards.
