I heated beef broth (I chose the low fat, low sodium variety in the waxed
cardboard box) just to the simmering point.

Took a couple beef tenderloins -- slightly marbled with the exterior fat
trimmed -- and immersed them into the hot broth.

After ten minutes of simmering, the tenderloins reached the point of a
perfect medium... closer to medium-well... but a bit of pink on the insides.

The meat was very tender and full of flavor... although I wondered if I was
tasting more of the broth than anything else.

The tenderloins went great with some extra hot deli-style horseradish, a
side of buttered corn compliments of the green giant, and a glass of pinot
noir.




--
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You only have to take care of yourself for 44 years!
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