Instructions: 1. Arrange vegetables in a 5 quart casserole, placing carrots and turnips around the inside edge and leeks and celery in the center. Add bouquet garni and enough broth/water just to cover vegetables (about 2 1/2 cups;590 ml). cover tightly with microwave plastic wrap and cook at 100 percent for 9 minutes in a 650-700 watt oven. Prick plastic to release steam.

2. Remove from oven and uncover. Place each of the tournedos in a corner of the casserole on top of the vegetables. They should not be covered with broth. Add garlic. Cover and cook for 5 minutes 30 seconds or until beef is just rare. Prick plastic.

3. Remove from oven and uncover. Remove meat and vegetables from broth. Remove strings from the meat and place each piece in the center of a large soup dish. Divide broth and vegetables among the 4 bowls and serve hot. (4 servings)

May make up to 3 hours ahead of serving and reheat for three minutes before serving.

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