Roast Beef Fillet With Jardinière Vegetables

Ingredients

• 3 lbs beef fillet
• 3 turnips
• 4 large carrots
• salt and pepper
• 1 pinch sugar
• 2 tsp butter
• artichoke bottoms
• potatoes château
• water or clear stock

Method

1. 1 Roast the beef fillet in a hot oven (425°F) for 40 minutes until slightly underdone.
2. 2 Cut turnips and carrots into jardinière slices. Boil separately in salted water, then drain.
3. 3 Toss the drained vegetables with salt, pepper, a pinch of sugar, and 2 tsp butter.
4. 4 Cook artichoke bottoms in water and finish with butter. Prepare potatoes château.
5. 5 Place the hot fillet on a long dish. Arrange vegetables and artichokes around it.
6. 6 Pour water or clear stock from the roasting pan over the fillet before serving.