Joho's Winter Sunday Pot au Feu

4 pounds beef tenderloin, cut into three to four equal pieces1 onion, peeled2 cloves1 carrot, peeled and cut into 2-inch lengths2 celery ribs, trimmed and cut into 2-inch lengths2 bay leaves12 parsley sprigs4 thyme sprigs 1/2 teaspoon black peppercorns1 teaspoon salt6 white potatoes, peeled6 large carrots, peeled, trimmed and cut into 4 inch lengths 1/2 head of cabbage2 leeks (white only)1 celery root, peeled and cut into quarters2 medium sized turnipsQuenelles (recipe follows)SaltFreshly ground black pepperMustard, horseradish, and cornichonsPlace the tenderloin in a large stockpot. Pierce the onion with the cloves and add to the pot along with sliced carrot, celery and bay leaves. Tie the herb sprigs together with string for easy removal and place them and the peppercorns in the pot. Add enough cold water to cover and bring them barely to boil, over medium heat. Reduce the heat to low (very slow cooking results in more tender meat) and cook, uncovered, 3 1/2 hours, or until the meat feels soft when pierced with a fork. Occasionally skim and discards the foam and scum that rises to the top. 45 minutes prior to serving add the carrots, cabbage, leeks, celery root and turnips and cook until tender.Cook the potatoes separately in salted water until fork-tender.Transfer finished meat to platter and vegetables on another and cover with a wet towel and keep warm in a 175-degree oven. Using your finest strainer, or a strainer lined with cheesecloth, strain the in stock in separate after seasoning, discarding the solids.In a small stockpot bring about 4 cups of stock to boil and add the marrow quenelles.Serve the meat and vegetables with the stock in a large soup dish and garnish each with the quenelles, crispy croutons and fresh chives.Serves eight.Chef's comments: Pot au Feu is one of my favorite family winter dish recipes to prepare on a snowy day in Chicago. It makes me think of my homeland Alsace. Pot au Feu was also one of my father's favorite recipes. He enjoyed making this dish very much for the family as I do today for mine.Nutrition values per serving (without quenelles): calories, g fat ( g saturated), g carbohydrates, g fiber, g protein, mg cholesterol, mg sodium.Chef/proprietor Jean Joho, Everest, Chicago