Preparation time: 20 minutes
Cooking time: 23 minutes

1. Bring some well-salted water to a boil in a large pot. Tie a string to the string on the beef. Attach the string to the handle of a wooden spoon long enough to be set across the top of the pot. When the water comes to a boil, place the beef in the water so that it is completely submerged but not touching the bottom or sides of the pot. Cook for precisely 23 minutes - the meat should move freely with the simmering water. Skim the surface as necessary.
2. Drain the meat and let cool. Season with pepper on all sides, cover with plastic wrap and refrigerate.

Garnish

1. Wash and dry the cress, remvoing the larger stems. 
2. Make the mayonnaise using a whisk: combine the egg yolk with the mustard, then gradually add the oil in a slow stream, whisking continuously. Season with salt and pepper, add the finely chopped shallot and herbs, the cornichons, cut into small pieces, and the capers.
3. Dress the cress with 2 tbsp. oil, the sherry vinegar, salt and pepper.

Presentation

1. Remove the meat from the refrigerator. Slice very thinly. 
2. Serve the beef with the mayonnaise and the cress salad. 

..........
Collaboration : CIV.

Arbois, Fitou red.