Ingredients
6 onions
6 leeks
2 tablespoons olive oil
200 ml white wine
3 litres organic vegetable stock
Beef-eye fillet
For the Herb vinaigrette:
1 shallot
6 cornichons
1 bunch of fresh coriander
1 bunch of fresh chives
1 teaspoon Dijon mustard
2 teaspoons wine vinegar
2 teaspoon savora sauce
4 tablespoons rapeseed oil
1 teaspoon capers
How to do it:
Peel and cut the onion and leeks. Fry the onion in a frying pan until golden and add the white wine and the vegetable stock. Incorporate the leek and let it cook for 30 minutes.
Tie the beef and dip it in the broth. Cook for 20 - 25 minutes. Remove from the pan and place on a plate. Cover with aluminum foil and let stand for 10 minutes. You can also remove the leeks.
Mix in a bowl the mustard, vinegar, savora sauce and rapeseed oil. Add the cornichons and the shallot and add capers and herbs.
Cut the meat into very thin slices and served with vinaigrette on top and leeks as a side dish.
