How to Make Melt-in-Your-Mouth Poached Filet Mignon
Recipe Overview
Overview
This recipe for poached filet mignon is a revelation in how to prepare one of the most tender cuts of beef. The poaching method ensures that the meat remains juicy and tender, avoiding the common pitfalls of grilling or searing that can toughen it. By cooking at a precise low temperature, you can achieve a perfect medium-rare finish that showcases the natural flavors of the tenderloin.
The use of low-sodium broth as the poaching liquid is a clever choice, allowing the dish to maintain a delicate balance of flavor without overwhelming saltiness. This technique not only enhances the meat’s natural taste but also provides a light, flavorful sauce that complements the dish beautifully. The addition of herbs like thyme and parsley at the end adds a fresh aroma, making the dish feel elegant and refined.
One of the standout aspects of this recipe is its simplicity. With just a few ingredients and straightforward steps, you can impress your guests with a restaurant-quality meal at home. The poached filet mignon can be served with a side of vegetables or a light salad, making it a versatile option for any occasion. Whether it’s a special dinner or a casual gathering, this dish is sure to be a hit.
Recipe Details
Steps & Tips
Combine low sodium broth and Maggie seasoning in a pot.
Tip: Use low sodium broth for better control over salt.
Set the temperature to 140°F for poaching.
Tip: Monitor the poaching liquid temperature to avoid overcooking.
Once the broth stabilizes at 140°F, add the tenderloins.
Add thyme to the poaching liquid for aroma.
Check the internal temperature of the tenderloins after 10 minutes.
Tip: Avoid adding too many herbs to the poaching liquid, as flavors won't stick to the meat.
Tip: Stir the tenderloins occasionally to prevent overcooking on the bottom.
Begin making the sauce by burning sugar in a pan.
Tip: Cut herbs with a forward and back motion for better results.
Add low sodium broth to the burnt sugar.
Tip: Bloom gelatin by sprinkling it on top of the liquid.
Sprinkle gelatin on top of the sauce to bloom.
Strain the sauce to remove any lumps or impurities.
Tip: Strain the sauce to remove any undissolved gelatin or impurities.
Finely chop parsley and mix it into the sauce.
Bring the poaching broth to a boil before serving.
Tip: Dunk the poached tenderloin in boiling broth for a brief moment to enhance texture.
Dunk the poached tenderloins in boiling broth for a few seconds.
Slice the tenderloins against the grain for serving.
Tip: Slice against the grain for maximum tenderness.
Plate the sliced tenderloin and drizzle with sauce.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Poaching filet mignon helps retain its tenderness and moisture.
- •Using low-sodium broth allows for better control over the dish's saltiness.
- •The poaching technique is ideal for delicate proteins like tenderloin.
- •Adding herbs during poaching enhances the flavor without overpowering the meat.
