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Ruhlman’s Poached Beef Tenderloin w/ Veg




Source of Recipe


Ruhlman’s Twenty by Michael Ruhlman


Recipe Introduction


I’ll admit that when I was helping to test recipes for this book, I thought this sounded weird and I wasn’t terribly interested in trying it. But I did try it and was so glad that I did. The lemon vinaigrette is the secret ingredient here – adding a spark and interest to the dish. You really need to use a good, rich homemade beef stock for this dish – nothing else is going to give the foundation that the dish needs.


List of Ingredients




VINAIGRETTE:
2 T. lemon juice
2 t. finely minced garlic
2 t. fish sauce
3 T. olive oil
2 t. coriander seeds, toasted and lightly cracked

TENDERLOIN AND VEGETABLES:
1 t. butter or oil
2 fat leeks, trimmed, halved, thoroughly rinsed and thinly sliced in 1-inch pieces
Kosher salt
4 c. fresh beef stock
2 carrots, sliced
1 large potato, peeled and cut into large slices
1 celery root, cut into large batons (like big French fries)
Freshly ground black pepper
12 slices beef tenderloin, each about 1/2-inch thick – about 1 1/2 lb. total – salted and peppered
1 T. minced cilantro


Recipe



VINAIGRETTE:
In a bowl, mix the lemon juice, garlic, and fish sauce. Let sit for a few minutes then whisk in the oil and the coriander seeds. Set aside.

TENDERLOIN AND VEGETABLES:
Melt the butter/oil in a 5 quart pot or Dutch oven over medium heat. Add the leeks and a 4-finger pinch of salt and sweat until translucent. Add the stock and bring to a simmer, then reduce heat to low. Add the carrots and potato and simmer for about 5 minutes. Add the celery root and simmer until the vegetables are tender. Add salt and pepper to taste.

Add the beef slices, pressing down to submerge in the stock. Raise the heat to medium-high and cook just until the meat is rare – about 2 minutes. Divide the beef and vegetables among 4 warm bowls. Pour the stock over. Whisk the vinaigrette and top each bowl with a spoonful. Garnish with the chopped cilantro and serve.

Serves 4.