boeuf à la ficelle



  • masculine A fine, trimmed, boneless piece of fillet, rump or sirloin of beef, suspended in seasoned and boiling water with a mirepoix of aromatic vegetables, a bouquet garni and an onion clouté so that it does not touch the base of the pan and simmered very slowly at 35 minutes per kg. Served sliced with watercress, mustard, horseradish and pickles.