James Beard's Boiled Beef |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 to 1 3/4 pounds center-cut beef tenderloin |
5 cups fat-skimmed beef broth |
Directions:
1. Trim as much fat as you can from a 1 1/2- to 1 3/4-pound center-cut beef tenderloin. With cotton string, tie beef crosswise at 1- to 1 1/2-inch intervals to make a compact roll (it should be about 3 in. thick).
2. In a deep 2 1/2- to 3-quart pan over high heat, bring 5 cups fat-skimmed beef broth to a boil. Add beef to the pan and cover, simmer, turning meat over frequently, until it feels bouncy-firm when pressed and is 100ยบ on a thermometer or pale red in center of thickest part (cut to test), 20 to 25 mnutes.
3. Lift beef from broth; reserve broth for other uses. Cover and chill beef at least 1 hour or up to 2 days. Slice thin and remove string.
4. Nutritional analysis per 3 ounces.
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