Poaching may seem an unusual method for cooking beef tenderloin but it works well. Do not overcook the meat or it will become tough. The creamy sabayon sauce and wild mushrooms are the perfect accompaniment.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- Poaching Liquid:
- 2 quarts beef stock
- 2 carrots, peeled
- 2 stalks celery
- 1 small onion, peeled
- 1 bunch parsley
- 1 bunch fresh tarragon
- 1 beef tenderloin (1-1/2 to 2 pounds), trimmed
- Sabayon Sauce:
- 6 egg yolks
- 2 teaspoons Worcestershire sauce
- 1 cup reserved beef stock
- 2 teaspoons reserved tarragon leaves
- 1 tablespoon tarragon vinegar
- .
- Mushrooms:
- 1 pound mushrooms
- 1/2 to 1 pound wild mushrooms (such as chanterelles or morels)
- 4 tablespoons unsalted butter
Preparation:
To make poaching liquid, cut the carrots into thin slices. Cut the celery into small pieces and thinly slice the onion. Set aside. Pull the leaves off of the parsley, reserving them for other uses, and set the stems aside. Pull the leaves off the tarragon, mince them finely and reserve for making the sauce. Set the stems aside.Twist or cut off the stems from the mushrooms. The mushroom caps will be sauteed later. Place the stems in a heavy, 6-quart stockpot. Pour in the stock and add the carrots, celery and onions. Twist the parsley stems to extract more flavor and drop into the stockpot. Add the tarragon stems. Place stockpot over low heat until poaching liquid comes to a full simmer.
Carefully lower the beef tenderloin into the stock and poach, uncovered, for 14 to 18 minutes or until internal temperature of the meat reaches 130 degrees F. (medium rare). Remove from stock (reserving 1 cup for making the sauce) and place in an oven to keep warm.
To make sabayon, place the 1 cup reserved stock in a small pan and bring to a simmer over low heat. Position a wide mixing bowl over a small pan of water, taking care to see that the bottom of the bowl does not touch the water in the pan. (You will be making the sauce in the mixing bowl and it is important to control the heat.)
Place yolks in the mixing bowl. Whisk in the Worchestershire, reserved minced tarragon and the vinegar. Slowly whisk in the hot stock until the sauce becomes frothy and begins to thicken to a sauce-like consistency. Transfer to a double boiler and keep warm (about 110 to 120 degrees F.).
To make mushrooms, cut the mushroom caps into thin slices. Melt the butter in heavy, 10-inch saute pan over medium heat. When butter is hot, add the sliced mushrooms and saute quickly, shaking the pan often, for 2 to 3 minutes or until mushrooms are tender.
To serve, slice the beef tenderloin on a bias into 8 to 10 slices and arrange on a warm serving platter accompanied by the sauteed mushroom caps. Spoon some of the sabayon sauce over the beef and garnish with additional fresh tarragon. Offer remaining sabayon alongside.
Yield: 6 to 8 servings
Source: Cooking at the Academy by California Culinary Academy (KQED PBS station)
Reprinted with permission.
