HERB-POACHED TENDERLOIN WITH BAROLO SAUCE
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
- Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
- Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
- Unwrap meat (scissors will be helpful), slice and serve with sauce.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 664 milligrams, Sugar 1 gram
BEEF TENDERLOIN POACHED IN ONION BROTH
Steps:
- Tie additional kitchen string to end ties on beef tenderloin. Secure to ends of a wooden spoon long enough to balance on rim of a large Dutch oven. (String should be tied so beef hangs below pot rim and broth but doesnâ??t touch bottom.) Set aside.
- Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. (If mixture begins to darken or dry out, add a few tablespoons water.) Add wine and cook, stirring and scraping browned bits off bottom, until almost evaporated, about 4 minutes. Add leeks, turnip, rutabaga, and 10 cups water. Bring to a simmer, then partially cover and adjust heat to maintain a bare simmer. Cook 30 minutes, then remove turnip and transfer to a dish. Continue simmering until rutabaga is fork-tender, about 10 minutes more. Remove rutabaga and transfer to dish.
- Push leeks and onions to sides of pot and lower beef into center, balancing wooden spoon on pot rim. If necessary, add more warm water to completely cover beef. Add potatoes and bring to a simmer. Cook, adjusting heat as necessary to maintain broth temperature at 190 degrees, until a thermometer inserted in center of beef reads 120 degrees for rare, about 30 minutes. (Meat will continue to cook after poaching.)
- Remove potatoes and transfer to dish with vegetables. Remove beef, transfer to a cutting board, and let rest, tented with foil, 5 minutes. Keep poaching liquid warm. Remove strings from beef and cut beef into slices. Strain poaching liquid through a fine-mesh sieve. Divide broth, vegetables, and meat among serving bowls. Season with salt and pepper and top with prepared horseradish.
BEEF TENDERLOIN WITH PORT SAUCE
Provided by Claire Robinson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
- In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
- To serve, slice the beef, top with sauce and garnish with parsley.
- What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.
SEARED AND CARVED BEEF TENDERLOIN WITH HERB QUINOA, POACHED LEEKS AND WILD MUSHROOM REDUCTION
Provided by Emeril Lagasse
Categories main-dish
Time 3h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place.
- For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate.
- For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
- For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes.
- Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
- Lower heat and simmer gently for 30 minutes.
- Serve the filets with quinoa, leeks and mushroom sauce.
POACHED BEEF WITH LEEKS
The horseradish sauce gives this beef dish its lively flavor.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 14
Steps:
- Cover potatoes with cold water in a saucepan; add 1/4 teaspoon salt. Bring to a boil; reduce heat. Simmer until tender, 10 to 15 minutes; drain. Return to pot; cover.
- Stir together horseradish, vinegar, parsley, oil, and a pinch of salt; set aside.
- Bring stock, wine, celery, and garlic to a boil in a tall, narrow 6-quart pot. Reduce heat to medium-low; add leeks and 3 sprigs thyme. Simmer until vegetables are tender, 5 to 10 minutes. With a slotted spoon, transfer vegetables to a large bowl; cover. Place beef and peppercorns in pot; add water just to cover, if necessary. Partially cover pot; cook at a bare simmer until an instant-read thermometer reads 130 degrees when inserted into center of beef, 20 to 25 minutes. Remove beef, and let rest 10 minutes.
- Carve beef on a carving board into 18 thin slices; add any juices to broth. Pour broth through a fine sieve into bowl with vegetables; discard solids. Divide soup, potatoes, and beef among six bowls; garnish with thyme. Serve sauce on the side.
Nutrition Facts : Calories 462 g, Cholesterol 93 g, Fat 29 g, Fiber 3 g, Protein 28 g, Sodium 559 g
POACHED BEEF TENDERLOIN
Poaching a tenderloin of beef is the surest way to obtain perfectly and uniformly rare meat. Whether you choose a 2-pound piece, which will easily serve four, or a larger one, the procedure and results are consistently the same, making the dish ideal for dinner parties. As long as the meat is of fairly consistent thickness, every slice you cut-with the exception of the very ends-will look like the others. Buying the beef is simple but usually can be made even simpler with an advance call to the butcher; ask for the thick (châteaubriand) end of the tenderloin, 2 to 3 pounds (he will be willing to cut it to any size you like), in one piece, tied. If you allow the meat to reach room temperature before poaching, cooking time will be reduced by a few minutes; but it will be no longer than 20 and probably shorter anyway. It's key to serve the meat with a variety of garnishes from which you and your guests can choose: minced shallots, good mustard, chopped cornichons, coarse salt, soy sauce, even ketchup. These can be combined-I favor mustard combined with shallots and cornichons. I'd like a potato gratin with this recipe (page 482), but any potato dish (including good old mashed potatoes) would be fine, as would almost any nicely prepared vegetable. Bread, too.
Yield makes 6 servings
Number Of Ingredients 4
Steps:
- Put the meat in a deep pan just large enough to hold it-a Dutch oven is usually ideal, but you can curve the meat into a wide saucepan too-and cover it with boiling water or stock. Add a large pinch of salt if you're using water or if the stock is unsalted. Adjust the heat so that the mixture bubbles gently-on my stove that's medium.
- Cook until the meat's internal temperature reaches 120°F (use an instant-read thermometer); 125°F if you prefer medium-rare. Remove the meat and let it sit for about 5 minutes, then cut into 1/2- to 1-inch-thick slices. Serve immediately with the garnishes.
More about "poached beef tenderloin recipes"
25 BEST BEEF TENDERLOIN RECIPES & IDEAS
From foodnetwork.com
Author By
FILET MIGNON RECIPE (PERFECT EVERY TIME!)
From wholesomeyum.com
ROASTED BEEF TENDERLOIN WITH PORT WINE …
From fromvalerieskitchen.com
BEST ROASTED BEEF TENDERLOIN RECIPE - HOW …
From thepioneerwoman.com
POACHED BEEF TENDERLOIN WITH GARNISHES RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Condé Nast
POACHED CRANBERRY-PORT WINE BEEF TENDERLOIN | JUST A PINCH RECIPES
From justapinch.com
INA GARTEN'S BEEF TENDERLOIN RECIPE IS THE FAIL-PROOF …
From tasteofhome.com
SLOW-ROASTED BEEF TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST ROAST BEEF TENDERLOIN RECIPE - WHOLESOME YUM
From wholesomeyum.com
35 BEST STEAK RECIPES - FOOD & WINE
From foodandwine.com
RED WINE POACHED PRIME BEEF TENDERLOIN WITH CAULIFLOWER RISOTTO
From recipes.clubandresortchef.com
POACHED BEEF TENDERLOIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POACHED BEEF TENDERLOIN - RUHLMAN
From ruhlman.com
ROASTED BEEF TENDERLOIN RECIPE - NYT COOKING
From cooking.nytimes.com
BEEF TENDERLOIN - WIKIPEDIA
From en.wikipedia.org
POACHING BEEF - HOW TO COOKING TIPS - RECIPETIPS.COM
From recipetips.com
POACHED BEEF TENDERLOIN | – JUSTALITTLEBITE
From justalittlebite.com
You'll also love