Poached Beef Fillet With Fines Herbes Dressing

Ingredients

• 1 quart beef stock or 2 cups canned low-sodium broth mixed with 2 cups water
• 3 medium leeks, white and tender green parts, split lengthwise and tied in a bundle
• 12 large pearl onions, peeled
• 3 medium carrots, cut into 1-inch lengths on the diagonal
• 1 pound broccoli, separated into twelve 4-inch-long florets
• Four 6-ounce zucchini, sliced crosswise 1 inch thick on the diagonal
• 1/3 cup finely chopped flat-leaf parsley
• 3 tablespoons finely chopped chives
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon finely chopped tarragon
• 1/3 cup extra-virgin olive oil
• Salt and coarsely ground pepper
• Six 5-ounce beef tenderloin steaks, about 1 inch thick

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