Wayne Gisslen

Poached Beef Tenderloin with Root Vegetables and Mushrooms

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Preparation info
  • portions:

    8

    portion size: 3½ oz 105 g ) beef
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4

Method

  1. Prepare the poaching liquid: combine the mirepoix, garlic, two wines, stock, spices, and herbs in a saucepan.
  2. Bring to a simmer. Let simmer for 30 minutes.
  3. Let cool to a temperature of 160°F (71°C).
  4. While the poaching liquid is simmering and then cooling, prepare the meat and vegetables. Cut the beef tenderloin in half lengthwise into two eq

Per serving: Calories, 300; Protein, 17 g; Fat, 15 g (45% cal.); Cholesterol, 50 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 150 mg.