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Rindsubbe Mit Einlage
Servings: 4

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)

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.


Rindfleisch Salat
Servings: 4

1 lb. beef fillet (see recipe for Rindsubbe mit einlage)
4 red peppers
4 green peppers
2 red onions
2 tbsp. Dijon mustard
1/2 cup olive oil
1/2 cup vinegar
1/2 cup water
salt and pepper

Julienne the beef, peppers and onions. Toss together in serving
bowl. In a separate bowl, whisk mustard with oil. Whisk in vinegar,
then water. Add salt and pepper. Pour vinaigrette over salad. Let
marinate in refrigerator for at least 2 hours. Serve cold.

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