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James Beard's Boiled Beef

Yield Makes 6 or 7 servings

Ingredients

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

Nutrition 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

How to Make It

  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.

  4. Nutritional analysis per 3 ounces.