Main Ingredients:

1 lb. beef fillet
2 carrots, one julienned and one roughly
chopped
2 celery stalks, one julienned and one roughly
chopped
2 leeks, white part only, one julienned and
one roughly chopped
1 bay leaf
2 peppercorns
salt and pepper
pinch of nutmeg
2 tbsp. dry sherry
fresh chives, chopped (for garnish)

Cooking Preparation of the Recipe:

Place fillet in pot with 3 quarts of boiling water. Add chopped vegetables, bay leaf, peppercorns and a touch of salt. Bring to boil, reduce and simmer for 3--4 hours, or until the meat is cooked. (When meat is pricked with a fork, the fork should come out smoothly.) Reserving consomme, remove meat to pot with lightly salted cold water and allow to cool. Drain and refrigerate before using in Rindfleisch Salat.

Meanwhile, strain consomme gently through a cloth napkin set in a sieve. Return liquid to pot, add salt, pepper, nutmeg and sherry. Simmer.

Cook julienned vegetables in boiling salted water for one minute. Drain. Divide into soup bowls and pour hot consomme over. Garnish with chives.

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