Herb-Poached Tenderloin With Barolo Sauce

1. 1

   Choose a pot large enough to submerge meat, fill it with water and bring it to a boil.

2. 2

   Grind or mince together the oregano, thyme, bay leaf, basil and paprika.

3. 3

   Rub meat all over with olive oil, then season well with salt and pepper.

4. 4

   Rub herb mixture into meat and spread garlic all over it; it need not be too neat.

5. 5

   Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal.

6. 6

   Wrap package tightly in aluminum foil.

7. 7

   Submerge meat in water, and cook for 12 minutes for medium-rare.

8. 8

   (Check with an instant-read thermometer, which should show 120 degrees when meat is done.)

9. 9

   Let rest for about 10 minutes.

10. 10

    Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup.

11. 11

    Season with salt and pepper.

12. 12

    Unwrap meat (scissors will be helpful), slice and serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.