Poached Beef Fillet With Watercress Walnut Salad Recipes

Steps:

• Make caramelized walnuts:
• Preheat oven to 350°F.
• In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
• Make dressing:
• Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
• Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.

Steps:

• In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
• Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
• Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
• Serve with poached fish and grilled vegetables.
• Preheat the oven to 400 degrees F.
• Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

Steps:

• Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
• Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.