Poached Beef Tenderloin with Vegetables

To make boeuf á la ficelle the traditional way, tie a piece of string around a piece of beef tenderloin and then suspend it in a pot of simmering broth or, more authentically, in a pot-au-feu until the tenderloin is cooked rare. To a French person—and to a number of Americans, including me—an authentic boeuf á la ficelle represents the best of all possible worlds. The pot-au-feu broth and vegetables have benefited from long, slow cooking, but the tenderloin is as