Poached Beef With Spring Vegetables
by Paul Kulik, Chef , The Boiler Room, Omaha, Neb.
- 1 (32-ounce) Certified Piedmontese tenderloin roast, tied with 2 strings left hanging from both ends
- 1½ gallons beef stock
- Fresh bay leaf
- Fresh thyme
- Fresh rosemary
- White pepper
- 1 tablespoon butter
- Vegetables of your choice such as: baby leeks, spring carrots, fingerling potatoes, baby celery, pearly onions, radishes
- Hot mustard
For The Beef:
Season the beef generously with salt and pepper. In a large pot, add the beef stock and fresh herbs and season with salt. Heat this poaching liquid to about 190°F. Tie the hanging string from the tenderloin to a wooden spoon so that it can suspend in the stock pot without touching the bottom, but still be covered in liquid. Poach for 15 minutes for medium. Let the beef rest for 5 minutes.
For The Vegetables:
Clean, peel, and blanch green vegetables and onions. Soften the root vegetables in the poaching stock. Remove and reserve all vegetables.
Gently heat the vegetables in a pan with a few tablespoons of the poaching liquid and 1 tablespoons butter. Arrange the vegetables on a platter. Slice the beef and arrange on top. Pour enough hot liquid to cover the bottom of the plate and serve with sides of horseradish and hot mustard.
Beverage Pairing: Choose a red wine from Chinon or Bourgueil in
the Loire. These regions offer tremendous value for floral, brightly
toned, earthy red wine made from Cabernet Franc.