James Beard's Boiled Beef

Makes 6 or 7 servings


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1 1/2 to 1 3/4 pounds center-cut beef tenderloin
5 cups fat-skimmed beef broth


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 100º 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.

Nutritional analysis per 3 ounces.

Created date

June 2004

Nutritional Information

Calories 190
Caloriesfromfat 46 %
Protein 24 g
Fat 9.8 g
Satfat 3.7 g
Carbohydrate 0.0 g
Fiber 0.0 g
Sodium 54 mg
Cholesterol 71 mg