HERB-POACHED TENDERLOIN WITH BAROLO SAUCE

Herb-Poached Tenderloin With Barolo Sauce image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 tablespoon fresh oregano or marjoram
1 teaspoon fresh thyme leaves
1 bay leaf
6 basil leaves
1 teaspoon paprika
1 20- to 24-ounce piece beef tenderloin, at room temperature
2 tablespoons extra virgin olive oil
Salt and pepper
3 cloves garlic, slivered
1 cup beef stock (if canned, use low-sodium)
1 cup Barolo or other sturdy red wine

Steps:

Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
Unwrap meat (scissors will be helpful), slice and serve with sauce.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 664 milligrams, Sugar 1 gram