Recipe(tried): Boiled Fillet of Beef and Vegetables with Horseradish Garlic Mayonnaise (and Beef Salad, and Vegetable Soup)

SUNDAY START-UP BOILED FILLET OF BEEF AND STEAMED VEGETABLES

1 (3 1/2 pound) beef fillet, without fat and tied
8 new potatoes, peeled and quartered
8 carrots, peeled, cut into 1-inch chunks
8 thin whole leeks, with 2-inches of green left on, washed

Bring lots of salted water to a boil in a pot large enough to hold the beef. (If it does not fit, cut the fillet of beef in half.) Add the meat and cover the pot so that the water returns quickly to the boil. When the water is back at a boil, uncover the pot and boil the beef anywhere from 14 to 17 minutes depending upon how rare you like it.

While the beef is boiling, in another saucepan cook the potatoes in salted water for 20 minutes or until just tender.

In a third shallow saucepan or in a Chinese style bamboo steamer, cook the carrots and leeks, covered, for 10 to 15 minutes or until just tender.

TO SERVE:
Remove the beef from the water and let it rest for 10 minutes. Remove the strings, slice half of the beef (reserve half for another dinner or for Second Time Around Beef Salad, see below).

Serve the sliced beef with Horseradish Garlic Mayonnaise, Surrounded with half of vegetables (saving half the vegetables for Second Time Around Vegetable Soup, see below.)

HORSERADISH GARLIC MAYONNAISE
Makes about 1 cup

2 cloves garlic, roughly chopped
1 to 2 tablespoons prepared white horseradish
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 cup mayonnaise
1/4 cup minced fresh parsley

In a blender combine the garlic, horseradish, olive oil, and vinegar and process until smooth. Transfer to a mixing bowl and add mayonnaise. Season to taste with salt, fold in the parsley and serve with beef.

Makes 8 servings

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SECOND TIME AROUND VEGETABLE SOUP
Makes 4 servings

Half of cooked leeks, carrots, and potatoes (from above recipe)
Broth, to thin
Heavy (whipping) cream (optional)
Snipped fresh chives (for garnish)

With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a soup-like consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.

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SECOND TIME AROUND BEEF SALAD
Makes 4 servings

Half of the cooked beef fillet, cut into 1/2-inch cubes (from above recipe)
1/2 cup leftover horseradish mayonnaise (or vinaigrette dressing)
1/2 cup each red, green and yellow bell pepper, diced into 1/4-inch cubes
Salt and freshly ground black pepper
Watercress or arugula, washed
Olive oil

Toss the beef with as much Horseradish Mayonnaise as you like to season and moisten the beef. If you have no mayonnaise leftover, then toss with a vinaigrette to which you add mustard and some horseradish. Fold in the peppers and season to taste with salt and pepper. Center the beef on a bed of watercress or arugula leaves lightly tossed with olive oil.

Adapted from source: Food TV Network, Cooking Monday-Friday, Episode: Sunday Start-up, Michelle Urvater