Course : Beef
Serves: 4
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1 pound Beef fillet
2 medium carrots -- one julienned and chopped
2 medium Celery stalks -- one julienned one roughly chopped
2 medium Leeks, white part only -- one and one roughly -- Chopped
1 piece bay leaf
2 piece Peppercorns
1 teaspoon salt and pepper
1 dash nutmeg
2 tablespoons Dry sherry
2 tablespoons Fresh chives -- chopped

Preparation / Directions:

Julienned vegetables add texture and taste. 1. Place fillet in pot with 3 quarts of boiling water. Add chopped vegetables, bay leaf, peppercorns and a touch of salt. Bring to boil, reduce, and simmer for 3-4 hours, or until the meat is cooked. (When meat is pricked with a fork, the fork should come out smoothly.) Reserving consomme, remove meat to pot with lightly salted cold water and allow to cool. Drain and refrigerate before using in Rindfleisch Salat. 2. Meanwhile, strain consomme gently through a cloth napkin set in a sieve. Return liquid to pot, add salt, pepper, nutmeg, and sherry. Simmer. 3. Cook julienned vegetables in boiling salted water for one minute. Drain. Divide into soup bowls and pour hot consomme over. Garnish with chives.

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