Deliciously tasty, healthy, low fat gourmet recipes: French Poached Fillet of Beef with Spinach and Green Peppercorns

By: Geoff Jowett

Bodytrim weight loss guru Geoff Jowett shares some of his deliciously tasty, healthy, low fat gourmet recipes of various cuisines with Mum Zone readers.

See more of Geoff's recipes.

French Poached Fillet Of Beef With Spinach And Green Peppercorns

Poaching stock
4 x 100-150g fillet steaks
3 litres veal stock
6 large field mushrooms, sliced
2 bay leaves
2 sprigs thyme
200g spinach
1 tbspn olive oil
2 tspn green peppercorns
A splash of brandy (optional)

Method:
Place all the poaching stock ingredients into a fairly deep pot, bring to the boil and simmer for 20 minutes. Tie a piece of string around each fillet steak and then the other end to a wooden spoon. Rest the wooden spoon across the top of the pot so that the steak hangs immersed in the poaching liquid, but not touching the bottom. Cook in the simmering stock for 5-6 minutes then allow to rest for a further 5 minutes in a warm place.

Sautee the spinach in a little olive oil, place on a platter and keep warm.

Take about 200ml of the poaching stock and boil until the liquid has reduced by half. Add green peppercorns, and a splash of brandy if you like. Untie the beef fillet and place on top of the spinach. Spoon the peppercorn sauce over.

Serves 4

* The French name for this dish is Fillet Ficelle or “fillet on a string”.
* Poaching is a very gentle way of cooking the meat so it is always very tender.

The recipe above has come from Geoff's French 4 Weight Loss guide (right).

See more of Geoff Jowett's gourmet recipes.

Find out more about Bodytrim weight loss guru Geoff Jowett and Bodytrim - www.bodytrim.com.au