Stage 21 - Versailles/Paris: This dish is from the Paris/Ile de France region. This wonderful classic French dish of tender eye fillet poached slowly in a rich broth is served with the sweetest spring vegetables.






Skill level

Average: 4.2 (3 votes)


  • 1 litre (4 cups) rich beef broth or stock, well seasoned with salt and pepper
  • 12 baby carrots, peeled
  • 8 bite-size pieces of celery
  • 3 broad beans, shelled
  • 2 pieces of beef eye fillet from the middle, each 180 g (6 oz)
  • 1 tbsp finely cut herbs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring the rich broth to a simmer in a small saucepan. Add the carrots, celery pieces and shelled broad beans to the broth, cook for 1 minute, then remove the broad beans using a slotted spoon. Cool the broad beans in cold water, peel and place in a small saucepan.

When the carrots and celery are cooked, drain and add to the broad beans with a little of the beef broth.

Tie each slice of beef neatly with two rounds of kitchen string. Place the meat in the simmering stock and poach for 5-8 minutes, depending on how you like your meat. When cooked, transfer the meat to a plate and remove the string.

Arrange the warm vegetables in two deep plates with about ¼ cup of broth on each plate.

Cut each piece of meat in half and place in the centre of the vegetables. Garnish the vegetables with fresh herbs.

It's lovely served with salt, pepper and mustard.


Photography by Benito Martin

Styling by Jerrie-Joy Redman-Lloyd