Mes Pavés DE Bœuf A LA Ficelle - Une cuisson oubliée du 19eme siècle ! sur Gourmandises TV

Ingredients

• 2 pieces Beef Steak (about 200 g each, trimmed, let sit at room temperature before cooking)
• 2 large pieces Carrot (cut on the bias for better flavor release)
• 4 pieces Turnip (peeled and quartered)
• 1 stalk Celery Stalk (cut into small pieces)
• 1 piece Yellow Onion (studied with a garlic clove)
• 3 cloves Garlic Clove (split into wedges)
• 1 sprig Fresh Thyme (fresh)
• 2 leaves Bay Leaf (dried)
• 2 cubes Beef Bouillon Cube (for broth flavor)
• 1 tablespoon Coarse Salt (sea coarse salt)
• 1 teaspoon Black Pepper (ground)
• 4 pieces Potato (Binch or Yukon Gold) (cut into equal chunks; Binch potatoes hold shape best)
• 1 bunch Fresh Parsley (chopped for garnish)
• 1 pinch Fleur de Sel (finishing salt)
• 1 roll Butcher's Twine (food‑grade cotton twine for tying steaks)

Instructions

1. Build the broth base

   Fill the large pot with water, add the thyme sprig, bay leaves, coarse salt, split garlic clove, onion studded with a garlic wedge, bias‑cut carrots, quartered turnips, and chopped celery. Add the beef bouillon cubes and a teaspoon of ground pepper.

   Time: PT10M

2. Bring to a boil and start simmering

   Bring the pot to a rolling boil, then reduce to a gentle simmer, cover, and cook for 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Add potatoes and continue simmering

   Add the quartered potatoes to the pot, cover, and simmer on low heat for about 35 minutes until vegetables are tender but still hold their shape.

   Time: PT35M

   Temperature: low heat

4. Prepare the beef steaks

   Remove the steaks from the fridge and let them sit at room temperature for at least 30 minutes. Cut two lengths of butcher's twine, make a loop, tie each steak with two knots at the same height, trim excess, and tie the two ends together like a shoe‑lace knot.

   Time: PT10M

5. Suspend the meat in the broth

   Place a wooden spoon across the rim of the pot, lay the tied steaks on the spoon, and gently lower them into the hot broth so they hang without touching the bottom.

   Time: PT2M

6. Poach the beef

   Allow the meat to poach for 3–5 minutes depending on desired doneness (2 min rare, 3 min medium‑rare, 4‑5 min well‑done).

   Time: PT4M

   Temperature: medium‑high heat

7. Remove and rest the meat

   Using tongs, lift the steaks out of the broth, place on a warm plate, and let rest for 1–2 minutes.

   Time: PT2M

8. Plate and garnish

   Ladle the vegetable broth with carrots, turnips, and potatoes into serving bowls, place a steak on top, drizzle a little broth over the meat, sprinkle chopped parsley, a pinch of fleur de sel, and freshly ground black pepper.

   Time: PT5M

   Temperature: hot

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Steak: Tenderloin, Sirloin, Hanger steak
• Instead of Carrot: Parsnip
• Instead of Turnip: Rutabaga
• Instead of Celery Stalk: Fennel
• Instead of Yellow Onion: White onion
• Instead of Garlic Clove: Garlic powder
• Instead of Fresh Thyme: Dried thyme
• Instead of Bay Leaf: Oregano
• Instead of Beef Bouillon Cube: Homemade beef stock
• Instead of Coarse Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Potato (Binch or Yukon Gold): Yukon Gold, Russet
• Instead of Fresh Parsley: Chives
• Instead of Fleur de Sel: Flaky sea salt
• Instead of Butcher's Twine: Kitchen string

Equipment Needed

• Large Pot (deep stockpot)
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Spoons
• Tongs (optional)
• Ladle (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Tying the beef steaks securely with butcher's twine
• Suspending the meat in the broth using a wooden spoon
• Gentle simmering of vegetables to preserve texture
• Poaching the beef for the exact time to achieve desired doneness

Chef Tips from the Video

• For extra flavor, add a splash of dry white wine to the broth before simmering.
• Finish the broth with a knob of butter for a silky mouthfeel.
• If you cannot find Binch potatoes, choose waxy varieties that hold shape.

Troubleshooting

Storage

Refrigerator: Store leftover broth and vegetables in an airtight container for up to 3 days.

Freezer: Freeze broth (without the meat) for up to 2 months; reheat before serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable broth a day ahead and refrigerate; reheat gently before adding the meat.
• The steaks can be tied and kept refrigerated (covered) for up to 12 hours before cooking.

Frequently Asked Questions