Have you ever found a recipe that you are so excited to try and then you get to the grocery store and discover it is going to cost a whole lot more than you anticipated? Welcome to this week's French Fridays with Dorie! I love a good beef recipe. I tend to lean on the anemic side so red meat is good for me. I know, I know I could eat tofu, prune juice, and spinach to get extra iron but I actually like red meat. I knew this was going to be a spendy recipe because there was the bouillon to make that included oxtail and marrow bones along with extra veggies and spices. Then there was the meat. I asked the guy at the meat counter what cut I should get for a beef tenderloin....that would be filet mignon. Which, at our grocery was on sale for $18.79 a pound. I kind of panicked and got on my phone (isn't it neat that we carry tiny computers with us everywhere?) to check the P's and Q's on the French Fridays site. Cher mentioned using a good stock instead of making the bouillon and as soon as I read that I was less panicked. For the entire meal I spent $30. That is still far more that I would normally pay for a meal at home, however, this meal would have cost several times more in a restaurant.
This recipe called for poaching the meat in the bullion. Once done it was quite rare, which was to be expected. Of course, my hubster is not a fan of rare meat. I am more of a medium girl myself so I poached it longer than the recipe called for. Once we cut it into slices Bobby and Little Man threw their pieces back in the pot to cook even longer. Munchkin loved it though!
Another new part of this was the use of celery root and turnips. I am not sure I have ever actually made turnips before. The grocery clerk checking me out had to ask me what it was so I guess it is not something people make often. The celery root had a very distinctive taste to it that I kind of liked. It was definitely different and one that we all had to get used to.
The string that was wrapped around the meat had a tail that stayed out of the pot. This way you could grab the tail and pull the meat out of the pot once it was done poaching.
I personally liked this a lot! Munchkin liked it as well. I think my hubs and Little Man would be happy for me to not make this again. Of course if we butterflied the tenderloin and threw it on the grill that might be another story! :)
I know there are other cooks out there that loved this as well. Make sure to check out the LYL to see how other cooks around the world did with this recipe this week. If you want to make it it is on page 248 of Around My French Table by Dorie Greenspan.