On Tue, 15 Aug 2006 20:57:19 -0700, Lobster Man >
wrote:

>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.


>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.
>

This is an old, classic method of cooking beef, especially tenderloin.
It is known as Boeuf A La Ficelle...Beef on a string..where the
tenderloin is tied with string and lowered into the simmering broth,
and pulled out by the string.

Christine