Poached Beef Tenderloin Food

SEARED AND CARVED BEEF TENDERLOIN WITH HERB QUINOA, POACHED LEEKS AND WILD MUSHROOM REDUCTION

Steps:

• For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place.
• For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate.
• For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
• For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes.
• Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
• Lower heat and simmer gently for 30 minutes.
• Serve the filets with quinoa, leeks and mushroom sauce.

POACHED BEEF TENDERLOIN

Steps:

• Put the meat in a deep pan just large enough to hold it-a Dutch oven is usually ideal, but you can curve the meat into a wide saucepan too-and cover it with boiling water or stock. Add a large pinch of salt if you're using water or if the stock is unsalted. Adjust the heat so that the mixture bubbles gently-on my stove that's medium.
• Cook until the meat's internal temperature reaches 120°F (use an instant-read thermometer); 125°F if you prefer medium-rare. Remove the meat and let it sit for about 5 minutes, then cut into 1/2- to 1-inch-thick slices. Serve immediately with the garnishes.

BEEF WITH HORSERADISH-BEET AIOLI

Steps:

• Prepare the beef: Pat the beef dry and season all over with salt, pepper, lemon zest and grated garlic. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Prepare the fresh horseradish and beets: In a food processor fitted with the grating blade, grate horseradish and beet. Replace the grating blade with the food processor chopping blade. Add vinegar, sugar and salt. Process until mixture is finely chopped, stopping occasionally to scrape down the sides of the bowl, 2 to 3 minutes.
• Prepare the aioli: In a medium bowl, whisk together egg, egg yolk, lemon juice and salt. Whisking constantly, add oil in a thin, steady stream until fully incorporated. (Or do this in the blender if you prefer.) Aioli should be emulsified, but somewhat loose. Stir in 2 to 4 tablespoons horseradish mixture, to taste; reserve remaining horseradish mixture and serve alongside aioli and beef. Chill aioli until needed; it will keep for up to 5 days.
• Remove beef from refrigerator. If needed, fold the thin end of the meat over itself so the meat becomes an evenly thick log, then tie ends with kitchen twine. (Skip this step if the meat is already an evenly thick log.)
• Bundle three leek halves together with kitchen twine, securing them in at least two places so that the leeks don't slip out. Repeat with remaining leek halves.
• Heat oil over medium-high heat in the bottom of a wide Dutch oven. Add beef and brown well on all sides, about 10 minutes. Transfer meat to a platter. Stir in wine and cook, scraping up any browned bits from bottom of pan, until reduced by half, about 3 minutes.
• Add leeks, root vegetables, garlic and stock to the pot. Tie thyme branches together with twine and drop into the pot. Stir in bay leaf. Bring mixture to a simmer.
• Add meat and any juices on the plate and cook, partly covered, at a gentle simmer (do not let it come to a boil) until meat reaches desired doneness (120 degrees on an instant-read thermometer for rare), 15 to 25 minutes. Immediately remove meat from pot, transfer to a plate, and tent with foil to rest 10 minutes.
• If vegetables are not quite tender, continue to simmer them until they are. Taste stock and season with salt and a squeeze of lemon.
• Slice the meat thinly just before serving. To serve, spoon vegetables into shallow bowls and arrange meat on top. Ladle a little of the broth over and around meat and vegetables. Sprinkle with coarse sea salt and chopped chives. Serve with aioli and additional fresh horseradish and beets.

HERB-POACHED TENDERLOIN WITH BAROLO SAUCE

Steps:

• Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
• Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
• Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
• Unwrap meat (scissors will be helpful), slice and serve with sauce.

BEEF TENDERLOIN POACHED IN ONION BROTH

Steps:

• Tie additional kitchen string to end ties on beef tenderloin. Secure to ends of a wooden spoon long enough to balance on rim of a large Dutch oven. (String should be tied so beef hangs below pot rim and broth but doesnâ??t touch bottom.) Set aside.
• Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. (If mixture begins to darken or dry out, add a few tablespoons water.) Add wine and cook, stirring and scraping browned bits off bottom, until almost evaporated, about 4 minutes. Add leeks, turnip, rutabaga, and 10 cups water. Bring to a simmer, then partially cover and adjust heat to maintain a bare simmer. Cook 30 minutes, then remove turnip and transfer to a dish. Continue simmering until rutabaga is fork-tender, about 10 minutes more. Remove rutabaga and transfer to dish.
• Push leeks and onions to sides of pot and lower beef into center, balancing wooden spoon on pot rim. If necessary, add more warm water to completely cover beef. Add potatoes and bring to a simmer. Cook, adjusting heat as necessary to maintain broth temperature at 190 degrees, until a thermometer inserted in center of beef reads 120 degrees for rare, about 30 minutes. (Meat will continue to cook after poaching.)
• Remove potatoes and transfer to dish with vegetables. Remove beef, transfer to a cutting board, and let rest, tented with foil, 5 minutes. Keep poaching liquid warm. Remove strings from beef and cut beef into slices. Strain poaching liquid through a fine-mesh sieve. Divide broth, vegetables, and meat among serving bowls. Season with salt and pepper and top with prepared horseradish.