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Beef Tenderloin Poached in Beef Stock with Root Vegetables

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Servings 4 people


  • 1 teaspoon butter or oil
  • 2 fat leeks, trimmed, halved, thoroughly rinsed, and thinly sliced in 1 inch/2.5 cm pieces
  • Kosher salt
  • 4 cups fresh beef stock (960 milliliters)
  • 2 carrots, sliced or cut on the diagonal
  • 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 ½ inch (12 millimeters) thick, seasoned with salt and pepper
  • 1 tbsp minced cilantro


  • 2 tbsp lemon juice
  • 2 teaspoons finely minced garlic
  • 2 teaspoons fish sauce
  • 3 tbsp olive oil
  • 2 teaspoons coriander seeds, toasted and lightly cracked


  • Make the vinaigrette in a small bowl, combine the lemon juice, garlic, and fish sauce. Let it sit for a few minutes so that the garlic has time to give up some of its strength. Whisk in the oil, then add the coriander seeds.
  • Melt the butter in a 5-quart/4.7 liter pot over medium heat and sweat the leeks, adding a four finger pinch of salt. Add the stock and bring to a simmer, then reduce the heat to low. Add the carrots and potato and simmer gently for 5 minutes or so. Add the celery root and continue to cook until the vegetables are tender. Taste and adjust the seasoning with salt and pepper.
  • Add the beef, pressing it down into the stock so that it’s submerged. Raise the heat to medium-high and cook the beef just until rare, 1 to 2 minutes. Divide the leeks among 4 warm bowls. Distribute the root vegetables evenly, and top each serving with 3 pieces of beef. Stir the vinaigrette and spoon over the beef and vegetables. Garnish with the cilantro and serve.
Keyword Beef, tenderloin