Beef Tenderloin Poached in Beef Stock with Root Vegetables

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By Michael Ruhlman

Published 2011

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This is a fancier take on pot-au-feu, the French boiled beef dish, but what makes it special is the lemon vinaigrette, seasoned with garlic, cracked coriander seeds (it’s fine to leave some seeds whole, as they give an intriguing crunch and flavor burst), and the amazing umami ingredient, fish sauce. I began making a version of this in the early 1990s after reading a similar recipe in the New York Times, but I can’t seem to find it. I include the reci