Benefits of Poaching Beef Tenderloin
Before we dive into the recipe, let's talk about why poaching is an excellent cooking method for beef tenderloin. Poaching involves gently simmering the meat in a flavorful liquid, which helps to keep the meat tender and juicy while infusing it with flavor.
The low and slow cooking process ensures that the meat is cooked evenly, so you don't end up with overcooked or undercooked spots. Additionally, poaching is a low-fat cooking method, making it a healthier choice than other cooking methods like frying or grilling. Overall, poaching is a fantastic way to prepare beef tenderloin, and once you try it, you'll be hooked.
Ingredients
- 1 4-5 pound beef tenderloin - 1 onion, peeled and quartered - 3 garlic cloves, crushed - 4 sprigs of fresh thyme - 2 bay leaves - 1 tablespoon black peppercorns - 1 tablespoon kosher salt - 1 cup red wine - 6 cups beef broth - 2 tablespoons unsalted butter - Salt and pepper to taste
Instructions
1. Begin by preparing the poaching liquid. In a large pot, combine the onion, garlic, thyme, bay leaves, black peppercorns, kosher salt, red wine, and beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
2. While the poaching liquid is simmering, prepare the beef tenderloin. Trim any excess fat or silver skin from the meat and tie it with kitchen twine to ensure that it maintains its shape during poaching.
3. Once the poaching liquid has simmered, remove it from the heat and let it cool slightly. Place the beef tenderloin in the pot, making sure that it is fully submerged in the liquid. If necessary, add more beef broth or water to cover the meat.
4. Return the pot to the stove and bring the poaching liquid back to a simmer. Cover the pot and let the beef tenderloin cook for approximately 45 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit for medium-rare.
5. Once the beef tenderloin is cooked, remove it from the poaching liquid and let it rest for 10-15 minutes before slicing.
6. While the beef is resting, strain the poaching liquid through a fine-mesh strainer into a clean pot. Bring the liquid to a boil and let it reduce by half, or until it reaches a sauce-like consistency. Whisk in the unsalted butter and season with salt and pepper to taste.
7. To serve, slice the beef tenderloin and arrange it on a platter. Drizzle the reduced poaching liquid over the beef and garnish with fresh herbs if desired.
Conclusion
There you have it, a fabulous recipe for poached beef tenderloin that is sure to impress. The rich and savory poaching liquid infuses the beef with flavor and keeps it tender and juicy. Plus, poaching is a healthier cooking method, making this dish a guilt-free indulgence. So the next time you're looking for a show-stopping main course, give this recipe a try. Your taste buds (and your dinner guests) will thank you.