Christine Dabney 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.
>
> 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.
>
Well, it may be old and classic but it doesn't sound appealing to me.
Grilled, broiled or pan broiled tenderloins are so good, a big part of
that being the caramelization/maillard effect those methods produce.
Simmering won't. Moreover, who wants real meat to taste like broth?
I'll pass on this one. -aem