Poached Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts, and Beef Broth
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 lb. fingerling potatoes
- 2 cups Brussels sprouts
- Salt and black pepper
- 6 cups meat stock
- 1 1/2 lbs. beef tenderloin, cut in 4 equal pieces
- Vinaigrette:
- 1 1/2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp minced shallots
- 2 tbsp chopped fresh flat-leaf parsley
- 1/3 cup olive oil
- Salt and black pepper
Directions
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To prepare the potatoes: Place the potatoes in a medium pot of salted water and bring to a boil. Cook for 20-25 minutes or until tender. Drain and keep warm.
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To prepare the Brussels sprouts: Bring a medium pot of salted water to a boil. Add the Brussels sprouts and cook for 10 minutes, or until tender. Drain, cut in half lengthwise, and season to taste with salt and pepper. Keep warm.
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To prepare the beef: Bring the stock to a boil in a large saucepan. Place the tenderloin pieces into the stock and simmer for 7 minutes, or until the beef is cooked medium-rare. Remove the beef, let rest for 2 minutes, cut each piece into 4 slices and season to taste with salt and pepper. Reserve the poaching liquid.
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Meanwhile, prepare the vinaigrette: While the beef is cooking, whisk together the lemon juice, shallots, parsley, and olive oil in a small bowl and season to taste with salt and pepper.
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Arrange the potatoes and Brussels sprouts in the center of each shallow bowl. Place 4 slices of the beef on the veggies, spoon in some of the poaching liquid and drizzle the vinaigrette over the beef.