Boiled Beef Fillet with Blueberry Horse Radish Sauce

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Makes 4 servings

Boiled Beef Fillet with Blueberry Horse Radish Sauce Picture


Boiled beef fillet
1,2 kg beef fillet (cap of rump)
130 g onions
1 bunch soup vegetables (carrot, celery, leek, parsley)
20 colored peppercorns
1 bayleaf
2 cloves
4 corns allspice
1 pinch nutmeg
1 garlic cloves
2 tsp. salt

Blueberry Horse Radish Sauce
1 shalott
40 g butter
20 g flour
800 ml stock of the boiled beef
200 ml cream
150 g wild Blueberries from Canada (frozen)
salt, pepper
Zest of half a lemon (organic)
5 tbsp. horse radish sauce
Half a bunch chives


  1. Wash the meat. Pour 4 liters of water in a pot, insert the meat and bring to a boil. Remove the arising foam with a skimmer. Reduce the heat until the surface is slightly moving and let simmer for 2,5 hours. Cut the onion with peel in half and roast the cut surfaces black. Wash the vegetables and cut in chunks. After one hour of simmering, add the slightly squeezed garlic, spices, onion and vegetables to the meat.
  2. Take the meat off the stock and place aside. Strain the stock through a sieve covered with a passing cloth or a clean tea towel.
  3. Peel the shallot, dice finely and roast glaze at medium heat in butter. Add the flour and sauté lightly. Add the boiled beef stock, bring to a boil and add 100 g of blueberries. Stir in the cream and simmer for 20 minutes at moderate heat. Blend the sauce and strain through a sieve. Season to taste with salt, pepper and lemon zest. Add horse radish sauce and remaining blueberries.
  4. Cut the beef into slices, put in the remaining fond and reheat. Serve the boiled beef with blueberry- horse radish sauce and sprinkled with finely chopped chive. Tip: The boiled beef can perfectly be prepared the day before. So the meat can cool down and it is easier to cut in slices.Preparation time: 40 minutes

    Cooking time: 2.5 hours



Energy: 743 kcal / 3110 kJ

Carbohydrates: 11,1 g

Protein: 62,3 g

Fat: 50,3 g

Wild Blue is Good for You!