Herb-Poached Tenderloin With Barolo Sauce
Updated May 23, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon fresh oregano or marjoram
- 1teaspoon fresh thyme leaves
- 1bay leaf
- 6basil leaves
- 1teaspoon paprika
- 120- to 24-ounce piece beef tenderloin, at room temperature
- 2tablespoons extra virgin olive oil
- Salt and pepper
- 3cloves garlic, slivered
- 1cup beef stock (if canned, use low-sodium)
- 1cup Barolo or other sturdy red wine
Nutritional analysis per serving (4 servings)
499 calories; 34 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 32 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than ½ cup. Season with salt and pepper.
- Step 4
Unwrap meat (scissors will be helpful), slice and serve with sauce.
Private Notes
Comments
Seared the outside for a little more flavor before rubbing in the herb mixture and poaching. With the pan cooking at the start (or end), the poach time can be reduced to 8 minutes or so for med. rare.
Next time, I'd be sure to be more aggressive with salt, as it did come out a little underseasoned as written.
Made this when recipe first appeared in the NTY loved and served many times in the past years in retirement I did not do much cooking but thought it is great for being home bound. I still nave the original paper clipping this great and easy even for a Senior (86) to accomplish today, and very easy clean up Thank you
Cooked 3 filets sous vide in a ziploc. Rubbed them with herbs, garlic, and oil first. Cooked to medium rare, then patted dry and held until ready to serve. Searing hot cast iron pan plus butter gave the steaks a flavorful sear and kept the rosy inside intact. Served with silky mashed potatoes. Easy and elegant.
Made this when recipe first appeared in the NTY loved and served many times in the past years in retirement I did not do much cooking but thought it is great for being home bound. I still nave the original paper clipping this great and easy even for a Senior (86) to accomplish today, and very easy clean up Thank you
Seared the outside for a little more flavor before rubbing in the herb mixture and poaching. With the pan cooking at the start (or end), the poach time can be reduced to 8 minutes or so for med. rare.
Next time, I'd be sure to be more aggressive with salt, as it did come out a little underseasoned as written.
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