Poached Beef Tenderloin

1. 1

   Put the meat in a deep pan just large enough to hold ita Dutch oven is usually ideal, but you can curve the meat into a wide saucepan tooand cover it with boiling water or stock.

2. 2

   Add a large pinch of salt if youre using water or if the stock is unsalted.

3. 3

   Adjust the heat so that the mixture bubbles gentlyon my stove thats medium.

4. 4

   Cook until the meats internal temperature reaches 120F (use an instant-read thermometer); 125F if you prefer medium-rare.

5. 5

   Remove the meat and let it sit for about 5 minutes, then cut into 1/2- to 1-inch-thick slices.

6. 6

   Serve immediately with the garnishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.