A tenderloin is a cut of beef from the top sirloin, below the ribeye. It’s one of the most expensive cuts of beef, but it’s also one of the leanest and can be prepared in many different ways.

This recipe for poached beef in chilli oil is a great way to make your own take on this classic dish.

The best method to get precisely and evenly rare meat is to poach a tenderloin of beef. The process and results are similar whether you select a 2-pound piece that would comfortably feed four or a bigger one, making the meal perfect for dinner groups. With the exception of the extreme ends, every slice you cut will appear the same as the others as long as the flesh is of a reasonably constant thickness. Purchasing the beef is easy, but it may be made much easier by calling ahead to the butcher and requesting the thick (chteaubriand) end of the tenderloin, 2 to 3 pounds (he will chop it to whatever size you like), in one piece, knotted. Allowing the meat to get to room temperature before poaching can cut the cooking time by a few minutes, but it will still be under 20 minutes and possibly less.

  • 1 3-pound thick-cut beef tenderloin, ideally at room temperature
  • 6 cups beef or chicken stock (ideally homemade) or 6 cups water
  • season with salt to taste
  • Garnish with shallots minced, Dijon mustard, chopped cornichons, coarse salt, and salsa.

Instructions:

Cover the beef with boiling water or stock in a deep pan just big enough to contain it—a Dutch oven is excellent, but you can also curve the meat into a broad saucepan—and cook it. If you’re using water or if the stock isn’t salted, add a big pinch of salt. Adjust the heat to the point where the mixture softly bubbles—medium on my stove. Cook until the internal temperature of the beef reaches 120°F (using an instant-read thermometer) or 125°F for medium-rare. Remove the meat and let it aside for 5 minutes before slicing it into 12- to 1-inch thick pieces. Serve with the garnishes right away.

 

The poached pork is a dish that is made with a piece of meat that has been cooked in water. It can also be made from chicken, turkey, or veal.

Frequently Asked Questions

Should you marinate beef tenderloin before grilling?

It is best to marinate beef tenderloin for at least 2 hours, but it can be done in as little as 30 minutes.

How long should you cook a beef tenderloin?

Beef tenderloins should be cooked for about 4-5 minutes on each side.

Should you sear beef tenderloin before roasting?

No, you should not sear beef tenderloin before roasting.

Related Tags

  • butter poached filet mignon
  • butter poached steak
  • fillet of beef with salsa verde
  • butter poached steak sous vide
  • what is barolo sauce