Beef on a string
Beef second courses
This recipe is based on one found in the Chez Panisse Cookbook by Alice Waters. Generally speaking you always see beef tenderloin grilled or seared. Here it is poached in a very flavorful broth much like pot au feu but the end results are a very rich and different tasting beef medallion.
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<br />You can make the stock right before you want to make this recipe then strain it and proceed but you want a very flavorful broth before you start to poach the beef because the beef will finish cooking well before the stock would reach maximum flavor.
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<br />I also allowed the beef a good deal of time to come to room temperature which makes a huge difference in cooking time as does the circumference of the tenderloin. So while I give a time for doneness you may very well find it to be different for you.
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