Ingredients
Serves 2400g beef fillet (2 x 200g portions)
About 1 litre red wine (remember the better quality the wine the better the result)
10 pepper corns
2 garlic cloves
½ bunch thyme
2 bay leaves
1 cinnamon stick
A little beef stock on hand
Kitchen string
1 knob horseradish
2 big tablespoons crème fraiche
Sea salt and freshly cracked pepper
Method
To make the poaching liquor, pour the wine into a pot large enough to comfortably hold both fillets. Add the peppercorns, garlic cloves, bay leaves, thyme, cinnamon and just enough beef stock to submerge the fillets once in the liquor. Bring to a boil and reduce to a gentle simmer for at least ten minutes before adding the beef.
Tie a piece of string around each fillet so it holds its shape whilst cooking.
Carefully drop both fillets into the simmering liquor.
While the beef is cooking put the crème fraiche into a bowl and grate in as much horseradish as you can handle, season to taste and set aside.
4 minutes for rare
7 minutes for medium
9 minutes for well
Remove the beef from the liquor, cut the string off and serve with a little of the poaching liquor and the horseradish crème fraiche.
Serve with roast parsnips, potatoes, dressed rocket or whatever tickles your fancy.