Rösle Silence PRO Manuel page 41

9.2 Steamed and poached Beef Fillet with Root Thyme Vegetables
600 g beef fillet | 1 l boiled meat broth or vegetable broth |
500 g root vegetables (carrots, leek, celery) | 2 sprigs lemon
thyme | 2 tablespoons chives finely chopped | 2 tablespoons
preserved horseradish
Slice beef fillet into 4 medallions. Cut vegetables to thumb-
sized pieces and place into roaster, together with broth. Put
lemon thyme onto steam insert and place medallions on top.
Heat up broth and let it steam for ca. 10 minutes. Next stir
horseradish into broth. Serve broth with vegetables on a plate,
place medallions on top and sprinkle with chives.
TIP: Naturally, fillet is the most tender part of a beef; well-
hung sirloin can also be used. If lemon thyme is not available
use normal thyme instead. However, the fine lemon flavour will
be missing. Instead of broth, red wine can be used.