DWACON wrote:
> 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.

I wouldn't have thought to do tenderloins this way. But I guess it just
poaching, which is very gentle method of cooking and promotes tenderness.

I don't know if 10 minutes would be long enough for them to marinate in
the broth. Maybe a little. You probably picked up some flavor from the
broth, but I'm not a professional chef, nor do I play one on TV.

Did you brown the tenderloin first?

How did you cut the meat after cooking? How thick did you slice it?