Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beef fillet
   2                    Carrots -- one julienned and o
                        chopped
   2                    Celery stalks -- one julienned
                        one roughly chopped
   2                    Leeks, white part only -- one
                        and one roughly -- Chopped
   1                    Bay leaf
   2                    Peppercorns
                        Salt and pepper
                        Pinch of nutmeg
   2      tablespoons   Dry sherry
                        Fresh chives -- chopped
                        garnish)

Preparation:

Julienned vegetables add texture and taste. 1. 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. 2. Meanwhile, strain consomme gently through a cloth napkin set in a sieve. Return liquid to pot, add salt, pepper, nutmeg, and sherry. Simmer. 3. Cook julienned vegetables in boiling salted water for one minute. Drain. Divide into soup bowls and pour hot consomme over. Garnish with chives.