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.




--
Your parents take care of you until you're 21.
The government takes care of you after you're 65.
You only have to take care of yourself for 44 years!
www.dwacon.com

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?

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

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

aem wrote on 16 Aug 2006 in rec.food.cooking

> Moreover, who wants real meat to taste like broth?
> I'll pass on this one. -aem
>

Depends on the broth...a beef consumee with red wine included might be
quite a nice change. But just water with say a celery stick floating in it
would suck.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Lobster Man" > wrote in message
news:BIwEg.256$WK4.89@fed1read06...

> 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?


I usually sear tenderloins, but I didn't want to do any cooking except for
the poaching. The timing was perfect for the style of cooking that I
love -- your mileage may vary.

I cut it bite by bite... thick enough to chew and swallow without looking
like Dizzy Gillespie. :-)



--
The generation that took acid to escape reality is taking antacid to deal
with reality
http://dwacon.blogspot.com

"Damsel in dis Dress" > wrote in message
...
> On Wed, 16 Aug 2006 08:25:01 GMT, projectile vomit chick
> > wrote:
>
>>On Tue, 15 Aug 2006 22:12:42 -0600, in rec.food.cooking, Christine
>>Dabney > hit the crackpipe and declared:
>>
>>>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
>>
>>boef a la tampon?
>
> ROFLMAO!!!
>
> Carol

Well... it was hot and pink inside.

Okay, I'll stop!


--
Your parents take care of you until you're 21.
The government takes care of you after you're 65.
You only have to take care of yourself for 44 years!
www.dwacon.com

On Wed, 16 Aug 2006 19:02:40 -0400, "DWACON" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Wed, 16 Aug 2006 08:25:01 GMT, projectile vomit chick
>> > wrote:
>>
>>>On Tue, 15 Aug 2006 22:12:42 -0600, in rec.food.cooking, Christine
>>>Dabney > hit the crackpipe and declared:
>>>
>>>>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
>>>
>>>boef a la tampon?
>>
>> ROFLMAO!!!
>>
>> Carol
>
>Well... it was hot and pink inside.
>
>Okay, I'll stop!

That's it! You just topped PVC. I think you get a ribbon or
something.

Carol