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I’ve Got My Roast on a String…

I’ve got a Prime filet roast on a string

It’s floating in a stock pot

Got the string around my ladle

What a world, what a life—I’m in a panic

It’s an expensive cut of beef

And here it is a swimming

In a broth so dark and rich

Lucky me, can’t you see—this is a risk

But life’s a wonderful thing

As long as I have that string

I’d be a silly so and so

If I should ever let that string go

Now it seems done

For the beef it is a glimmering

Put it in a bowl with veggies, and let’s go

Oh, what a world, what a life—I’m in beef.

 

Who knew beef on a string would actually be good?  Certainly not myself, Sous Chef, or the butcher who was appalled at the idea of poaching a great and expensive cut of beef.  He actually uttered some not so flattering words about poaching beef, which have been excluded for those with sensitive eyes.

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The process was long and involved, but that’s why it’s a French recipe.  I could have simply bought a nice beef stock and have eliminated about four hours of prep time.  But, hey, I am a Francophile at heart.  So oxtails, marrow bones, and onions were almost burned in the stock pot and then covered with water.  A bundle of fresh herbs and root vegetables were added to steep in the bouillon base, and then discarded once the bouillon was ready.  More vegetables were added to poach in the bouillon and then reserved for later use.  Once this process was complete, the beef on a string was added to the bouillon to poach for 10-12 minutes, and then set aside to rest.  To serve, the vegetables were lightly reheated in the bouillon and then placed in a bowl.  Slices of beef were placed on the poached vegetables and then a ladle or two of bouillon poured over.

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 The vegetables, bouillon, and beef had a delicate flavor to them.  The bouillon, though rich in color, had a surprising lightness to it.  Truly a delightful dish that is perfect for entertaining as minimal work is required once you get past creating the bouillon, and much can be prepared in advance thus allowing you plenty of time to mingle with your guests.

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 Let’s be honest about the beef.  Instead of having a nice char, the outside turns a grayish color  when it first comes out.  But don’t despair. Once sliced and ladled with bouillon it becomes quite attractive in appearance.  And it is a self-correcting recipe as well.  Our beef was very rare when sliced.  Once the hot bouillon was spread over it in the bowl, it cooked a bit to be on the rare side of medium-rare.  Since it was still a little too rare for me, Sous Chef dunked my pieces for a few moments into the hot bouillon in the stock pot and, voilà, medium-rare.

So ignore the butcher, and all instincts that tell you poaching a piece of great beef is insane, and give this recipe a whirl!

Visit the French Friday gang and see what everyone is up to at www.frenchfridayswithdorie.com.

Dorie’s recipe for Boeuf a’ la Ficelle (Beef on a String) can be found at: http://www.splendidtable.org/recipes/boeuf-la-ficelle-beef-on-a-string.

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WRITTEN BY

Christy Majors

Food enthusiast, wine aficionado, BBC Food fanatic, and cookbook bibliomaniac, who suffers from an incurable case of culinary wanderlust. Creator of Culinary Diva (TM) where experiences in food, travel and wine are broken down for the home cook and traveler. Banker by day.
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14 Comments

  1. I think you might give Trevor a run for his money with your poetry!

    I’m looking forward to trying this one when I have an opportunity. Yours looks so delicious.

  2. I am so impressed that you made that stock AND wrote an adorable poem – WOW. Glad that you enjoyed the beef. Evidently the poaching raised many an eyebrow but I can assure you my hubby who loves rare meat gave it two thumbs up. I like things a bit crispy to have my own vote registered 🙂

  3. You are so multi-talented, Christie! This one was quite a revelation. The bouillon was wonderful and poaching beef turned out much better than it sounds on the page. Glad you enjoyed it! Have a great weekend in the SoCal heat! We got another 4 inches of snow last night. 🙂

  4. Okay, I feel very obtuse that I don’t know what song you were referring to.

    Joe was horrified about poaching the meat as well, but he enjoyed the end product (and I totally cheated on the stock – I am a lazy girl at heart…)

    Stay cool! We had another few inches of snow today – your temperatures sound really nice right about now..

  5. Love this post and your very clever poem, Christy! I agree with Teresa…watch out Trevor! Your Beef looks perfect! Glad you enjoyed this one!

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