Poached Fillet of Beef with Pumpkin-Mustard and Cream Sauce
1¼lt (2.2 pints) Chicken Stock
150g (5½oz) Pumpkin or Butternut Squash, peeled. seed and cut into small pieces
50g (2oz) Carrots, chopped
4 x 175g (6oz) Fillet Steaks [about 5cm (2 inches) thick]
1 tbsp Prepared English Mustard
100ml (3½floz) Double Cream
Place the stock in a large pan with the pumpkin or butternut squash and the carrots and bring to a simmer.
Add the steaks and poach gently for 8-10 minutes.
Remove the beef from the pan, cover and keep warm.
Bring the stock back to the boil and add the mustard and cream.
Stir and simmer for 2 minutes.
Pour the liquid and vegetables into a food processor and blitz until it forms a smooth sauce.
Season.
Place the steaks in the centre of each warmed bowl and drizzle with the sauce.
Serve with vegetables.
Serves: 4
From: Ready in Minutes - The Cookbook by Alan Coxon.
Published by New Holland at £14.99
Click to visit Alan Coxon's Website
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